Abstract: The present invention relates to the field of air freshener. It relates more particularly to a gel composition which allows for an effective and prolonged evaporation of an active volatile ingredient contained therein. The gel device of the present invention comprises an active volatile ingredient and a gelling agent essentially formed of cellulose, hemicellulose and pectin.

Abstract: The present invention relates to a new process for the preparation of powdered microcapsules encapsulating active volatile active ingredients, in particular a perfume or a flavour, said process being performed at room temperature. Powdered microcapsules obtainable by said process are also an object of the invention. Perfuming and flavouring compositions as well as consumer products comprising said capsules are also part of the invention.

Abstract: An oil in water (o/w) micro-emulsion comprising: a. water; b. from about 3% up to about 30% oil; c. from about 0.1% up to about 10% lecithin; d. sucrose monoester as an emulsifier wherein the ratio of the combined amount of a lecithin and sucrose monoester to oil is less than 1; e. propylene glycol wherein the propylene glycol to water ratio by weight is greater than 1; and f. from about 14% up to about 40%, by weight, a sugar selected from the group consisting of fructose, glucose, and sucrose, and combinations thereof; wherein the mean droplet size of the o/w micro-emulsion is about 10 to about 80 nm.

Abstract: The present invention relates to microcapsules formed by interfacial polymerization, which present high deposition properties and which can be advantageously used for example in the perfumery industry. Perfuming compositions and perfumed consumer products comprising these microcapsules are also objects of the invention.

Abstract: Provided herein are formulations of plated powders of acetaldehyde precursors. Also provided herein are methods of making and using the powders.

Abstract: The present invention relates to microcapsules with a core-shell or matrix morphology stabilized by cross-linked nanoparticles. A process for the preparation of said microcapsules comprising selecting internal crosslinking of a Pickering emulsion is also an object of the invention. Perfumed consumer products, in particular fine fragrance, home and personal care products are also part of the invention.

Abstract: Provided herein are methods of improving the dissolution rate in water of a compound of Formula (F) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R1 to R4, when taken independently from each other, represents a hydrogen atom or represents a R5 or OR5 group, R5 representing a C1 to C5 alkyl group; and optionally one of the groups R1 to R4 represents —OH; and/or when R1 and R2 are taken together, and/or R3 and R4 are taken together, represent a OCH2O group, provided said groups taken together are adjacent substituents of the phenyl group.

Abstract: The invention relates to a perfume composition that includes a first perfume microcapsule encapsulating a first perfume oil that has a LogT greater than ?2.5 and a cLogP greater than 2.5 and/or a volatility value of at least 30 ?g/l air; and a second perfume microcapsule encapsulating a second perfume oil ingredient that has a LogT less than ?2.5 and a cLogP greater than 2.5 and/or a volatility value of at least 30 ?g/l air. The invention also relates to the use of such mixtures of microcapsules as a perfuming ingredient or perfuming composition for home or personal care products, as well as to the resulting home and body care compositions. Also, a method for increasing shelf life of a home- or personal-care product that contains a perfuming composition which comprises providing the perfume composition as one of the mixtures of microcapsules disclosed herein.

Abstract: The present invention relates to microcapsules with a core-shell or matrix morphology stabilized by cross-linked nanoparticles. A process for the preparation of said microcapsules comprising selecting internal crosslinking of a Pickering emulsion is also an object of the invention. Perfumed consumer products, in particular fine fragrance, home and personal care products are also part of the invention.

Abstract: Provided herein are emulsions and particles comprising high concentration of menthol. Also provided is a process for the preparation emulsions and dried particles comprising high concentration of menthol, Gum Arabic and a natural extract comprising saponins.

Abstract: A process for the preparation of shelf stable dry particles that include flavours or fragrances, in which an emulsion of the flavour or fragrance, an emulsifier of a natural extract containing saponins, water and a carbohydrate carrier system is spray-dried. Also provided are shelf stable dry particles and products containing them.

Abstract: The invention relates to a perfume composition that includes a first perfume microcapsule encapsulating a first perfume oil that has a Log T greater than ?2.5 and a cLogP greater than 2.5 and/or a volatility value of at least 30 ?g/l air; and a second perfume microcapsule encapsulating a second perfume oil ingredient that has a LogT less than ?2.5 and a cLogP greater than 2.5 and/or a volatility value of at least 30 ?g/l air. The invention also relates to the use of such mixtures of microcapsules as a perfuming ingredient or perfuming composition for home or personal care products, as well as to the resulting home and body care compositions. Also, a method for increasing shelf life of a home- or personal-care product that contains a perfuming composition which comprises providing the perfume composition as one of the mixtures of microcapsules disclosed herein.

Abstract: Embodiments of various aspects described herein relates to compositions and methods for encapsulation and/or stabilization of odor-releasing substances (e.g., fragrances) and/or flavoring substances in a silk-based material.

Abstract: Provided herein is a silk material compositions and methods for encapsulating and/or stabilizing oil, lipid, hydrophobic or lipophilic compounds including active agents in a silk matrix.

Abstract: The present invention relates to a method for preparing microcapsules by coacervation, and to the use of transglutaminase for cross-linking in complex coacervation. The present invention relates further to coacervation processes in general in which a material to be encapsulated is added to a solution comprising at least one colloid below the gelling temperature of the colloid. According to a method of the present invention, an emulsion or suspension of hydrophobic material is prepared after cooling a solution that includes hydrocolloids below the critical gelling temperature of a coacervate phase.

Abstract: The present invention relates to a method for preparing microcapsules by coacervation, and to the use of transglutaminase for cross-linking in complex coacervation. The present invention relates further to coacervation processes in general in which a material to be encapsulated is added to a solution comprising at least one colloid below the gelling temperature of the colloid. According to a method of the present invention, an emulsion or suspension of hydrophobic material is prepared after cooling a solution that includes hydrocolloids below the critical gelling temperature of a coacervate phase.

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 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: 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.