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83results about How to "Meet frequent use" patented technology

Tool for synchronization of business information

Disclosed herein are systems, electronic tools and related methods for integrating the business rules, processes, and technology necessary to enable collaboration between personal office management applications, which are used by individuals on a daily basis to organize personal contacts, appointment calendars, and tasks, with sales force management applications, which are used to manage client and account contact information and coordinate the pursuit of business opportunities across an organization. Users of both applications can have their data electronically synchronized to share specifically designated information automatically within the applications. The information designated for synchronization can be of three types having different rules regarding their sharing among the applications, wherein the types include business contacts, sales force activities, and opportunity tasks. Users can thereby manage a large synchronized base of business contacts via both their personal office management application and a sales force management application, synchronize sales force activities from their personal office management application into the sales force management application, and assign client or account opportunity action items to other users in the organization via the sales force management application, and then have those action items automatically appear to the assigned user in that assigned user's personal office management application as a task.
Owner:ACCENTURE GLOBAL SERVICES LTD

Flavor oils with reduced sulfur content and use in oral care compositions

ActiveUS20080008729A1Reduce contentSimple and inexpensive and easy to implementCosmetic preparationsToilet preparationsFiltrationDistillation
The present invention relates to flavor oils including mint-, fruit- and spice-type flavors that are specially processed to substantially eliminate low-molecular weight sulfur compounds, in particular dimethyl sulfoxide (DMSO), which has been found to be the main precursor of malodorous species such as dimethyl sulfide and methyl mercaptan. These malodorous species are produced via oxidation-reduction reactions involving such sulfur-containing compounds present in flavor oils. A preferred processing method is an aqueous-washing process, which has advantages of being simple, inexpensive and easy to implement while importantly avoiding the problems of typical processes including non-selective removal of desirable components and subjecting the flavor oils to extreme conditions that may destroy other components and result in undesirable changes in flavor or odor character. Other processing methods to selectively remove non-desired components include (1) distillation to remove polar low boiling point components, (2) filtration through adsorbents selective for sulfur compounds, (3) countercurrent extraction and (4) column chromatography. The processing methods may optionally be followed by reengineering to add back desired components that may have been removed or altered during the processing. The specially processed flavor oils are particularly useful in oral care compositions comprising components with chemical reducing capability such as stannous ions, which react with the sulfur-containing compounds to produce malodorous products.
Owner:THE PROCTER & GAMBLE COMPANY

Flavor oils with reduced sulfur content and use in oral care compositions

ActiveUS20080008667A1Reduce contentSimple and inexpensive and easy to implementCosmetic preparationsBiocideSorbentAdditive ingredient
The present invention relates to flavor oils including mint-, fruit- and spice-type flavors that are specially processed to substantially eliminate low-molecular weight sulfur compounds, in particular dimethyl sulfoxide (DMSO), which has been found to be the main precursor of malodorous species such as dimethyl sulfide and methyl mercaptan. These malodorous species are produced via oxidation-reduction reactions involving such sulfur-containing compounds present in flavor oils. A preferred processing method is an aqueous-washing process, which has advantages of being simple, inexpensive and easy to implement while importantly avoiding the problems of typical processes including non-selective removal of desirable components and subjecting the flavor oils to extreme conditions that may destroy other components and result in undesirable changes in flavor or odor character. Other processing methods to selectively remove non-desired components include (1) distillation to remove polar low boiling point components, (2) filtration through adsorbents selective for sulfur compounds, (3) countercurrent extraction and (4) column chromatography. The processing methods may optionally be followed by reengineering to add back desired components that may have been removed or altered during the processing. The specially processed flavor oils are particularly useful in oral care compositions comprising components with chemical reducing capability such as stannous ions, which react with the sulfur-containing compounds to produce malodorous products.
Owner:THE PROCTER & GAMBLE COMPANY
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