Microparticles containing algal proteins and their uses.

Abstract

The present disclosure relates generally to microparticles containing algal proteins and their use in various applications. In some embodiments, the microparticles are precipitates. In some other embodiments, the microparticles are coacervates. In some embodiments, the microparticles are core-shell microcapsules having a hydrophobic core material encapsulated by a shell that contains an algal protein. In some embodiments, the hydrophobic core material comprises a flavor oil, a fragrance oil, or a combination thereof. In certain aspects, the disclosure provides the use of such microparticles to improve the texture, mouthfeel, perceived fattiness, or perceived creaminess of a comestible article. In some embodiments, the comestible article is a vegan dairy product, a vegan meat product, or a vegan seafood product. In certain aspects, the disclosure provides the use of the microparticles to provide a fragrance to a fragranced product, such as a personal care product, a laundry product, or a cosmetic product.

Description

1 / 97 Microparticles containing algal proteins and their uses. FIELD OF TECHNIQUE

[0001] The present disclosure relates generally to microparticles containing algae proteins and their use in various applications. In some embodiments, the microparticles are precipitated. In some other embodiments, the microparticles are coacervated. In some embodiments, the microparticles are core-shell microcapsules with a hydrophobic core material encapsulated by a shell containing an algae protein. In some embodiments, the hydrophobic core material comprises a flavoring oil, a fragrance oil, or a combination thereof. In certain aspects, the disclosure provides the use of such microparticles to improve the texture, mouthfeel, perceived fat, or perceived creaminess of an edible article. In some embodiments, the edible item is a vegan dairy product, a vegan meat product, or a vegan seafood product.In certain aspects, the breakthrough provides the use of microparticles to impart a fragrance to a scented product, such as a personal care product, a laundry product, or a cosmetic product. DESCRIPTION OF THE RELATED TECHNIQUE

[0002] The human diet generally includes both animal-derived and non-animal-derived products. In recent years, the proportion of calories consumed from animal-derived products has increased. This raises certain health concerns, as eating too many animal-derived products, especially those high in fat and cholesterol, tends to contribute to heart disease and related problems. Another concern relates to sustainability. Raising animals for meat and dairy generally requires large quantities of grain or grass to use as animal feed. It often takes many more acres of land to grow grass or grain to feed these animals than to grow a nutritionally equivalent amount of plants for direct human consumption. Petition 870250080325, dated 08 / 09 / 2025, page 12 / 125 2 / 97

[0003] Thus, there is a growing demand to replace animal-derived products in the human diet with similar materials derived from plants, algae, fungi, and the like. In many cases, since consumers have become accustomed to consuming animal-derived foods, these alternative non-animal-derived foods are designed to simulate the taste, texture, and culinary experience of consuming animal-derived foods. These non-animal-derived foods are commonly referred to as meat analogues or dairy analogues. But creating such meat and dairy analogue materials presents certain challenges, especially when attempting to use plant-derived materials to create a food product that simulates meat and dairy.

[0004] One of these challenges is that non-animal-derived substitutes often lack the perceived texture, creaminess, and fat content of comparable animal-derived products. For example, vegan yogurts made with milk from various nuts or legumes are perceived as lacking sufficient texture and mouthfeel compared to yogurt made with cow's milk. This perceived deficiency can often be remedied by adding more lipids to vegan products, but this tends to make them less healthy and higher in calories.

[0005] Therefore, there is a continuing need to develop materials from non-animal-derived sources that can more closely simulate their animal-derived alternatives. SUMMARY

[0006] The present disclosure relates to the finding that microparticles containing algae proteins can be used to improve the texture, mouthfeel, or perceived creaminess or fat content of non-animal-derived food products. The present disclosure also relates to the finding that such microparticles serve as a suitable medium for encapsulating certain hydrophobic materials, such as flavor compounds, aroma compounds, or fragrance compounds.

[0007] In one aspect, the disclosure provides a microparticle, which comprises an algae protein extract. In some embodiments, the extract of Petition 870250080325, dated 09 / 08 / 2025, p. 13 / 125 3 / 97 Seaweed protein is an extract of a microalga, such as spirulina, chlorella, and the like. In some embodiments, the seaweed protein extract is an extract of a macroalga, such as a seaweed extract, like seaweed flour. In some embodiments, the microparticle comprises a biopolymer, such as a polysaccharide, a plant protein, and the like. In some embodiments, the microparticle is a coacervate or a precipitate. In some embodiments, the microparticle is a core-shell microcapsule with a core encapsulated by a shell. In some of these embodiments, the core comprises a hydrophobic material, such as a flavor compound, an aroma compound, a fragrance compound, and the like. In some embodiments, the seaweed protein is cross-linked, for example, to form a coacervate.

[0008] In a second aspect, the disclosure provides a process for preparing a microparticle of the first aspect or of any embodiment thereof, wherein the process comprises: (a) preparing an aqueous medium comprising seaweed protein extract and, if present, the biopolymer in dissolved form; (b) optionally introducing hydrophobic material and forming an emulsion or a suspension of the hydrophobic material in the aqueous medium; (c) forming a coacervate or a precipitate which, when hydrophobic material is present, forms an envelope comprising the seaweed protein extract and, if present, the biopolymer around a core comprising the hydrophobic material; and (d) optionally crosslinking the seaweed protein extract and, if present, the biopolymer.

[0009] In a third aspect, the disclosure provides the use of a plurality of microparticles of the first aspect, or any embodiment thereof, to enhance the flavor of an ingestible composition. In some embodiments, enhancing a flavor includes: (a) enhancing mouthfeel; (b) enhancing texture; (c) enhancing perceived creaminess; (d) enhancing perceived fat; (e) enhancing perceived juiciness; or any combination thereof.

[0010] In a fourth aspect, the disclosure provides a method for improving the taste of an ingestible composition, the method comprising introducing into Petition 870250080325, dated 09 / 08 / 2025, p. 14 / 125 4 / 97 ingestible composition of a plurality of microparticles of the first aspect or of any embodiment thereof. In some embodiments, enhancing a flavor includes: (a) enhancing mouthfeel; (b) enhancing texture; (c) enhancing perceived creaminess; (d) enhancing perceived fat; (e) enhancing perceived juiciness; or any combination thereof.

[0011] In a fifth aspect, the disclosure provides an ingestible composition comprising a plurality of microparticles of the first aspect or any embodiment thereof. In some embodiments, the ingestible composition is in the form of a food product or a beverage, such as a dairy analogue product, a meat analogue product, a seafood analogue product, and the like.

[0012] In a sixth aspect, the disclosure provides the use of a plurality of microparticles of the first aspect, or any embodiments thereof, to enhance a fragrance of a consumer care composition. In some embodiments, the plurality of microparticles comprises nucleoshell microcapsules with a core and an envelope, wherein the core comprises a fragrance compound.

[0013] In a seventh aspect, the disclosure provides a method of enhancing a fragrance of a consumer care composition, the method comprising introducing one or more microparticles of the first aspect into the consumer care composition. In some embodiments, the plurality of microparticles comprises core-shell microcapsules with a core and a shell, wherein the core comprises a fragrance compound.

[0014] In an eighth aspect, the disclosure provides a consumer care composition comprising a plurality of microparticles of the first aspect or any embodiments thereof. In some embodiments, the consumer care composition is in the form of a household cleaning product, a commercial cleaning product, a dishwashing detergent, a laundry detergent, a fabric softener, a fragrance enhancer, a shower gel, a shampoo, a hair conditioner, a styling product, Petition 870250080325, dated 08 / 09 / 2025, page 15 / 125 5 / 97 hair, a skin care product, a cosmetic product, a deodorant, an antiperspirant, or a self-tanning product.

[0015] Other aspects and modalities of the same are presented below in the Drawings, Detailed Description, Summary and Claims. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] The following drawings are provided for illustrative purposes of various embodiments of the compositions and methods disclosed herein. The drawings are provided for illustrative purposes only and are not intended to describe any preferred compositions or preferred methods, or to serve as a source of any limitations on the scope of the claimed inventions.

[0017] Figure 1 shows a micrograph with the microparticles formed.

[0018] Figure 2 shows a micrograph with the microparticles formed.

[0019] Figure 3 shows a micrograph with the microparticles formed.

[0020] Figure 4 shows a micrograph with the microparticles formed.

[0021] Figure 5 shows a micrograph with the microparticles formed.

[0022] Figure 6 shows a micrograph with the microparticles formed.

[0023] Figure 7 shows a micrograph with the microparticles formed.

[0024] Figure 8 shows a micrograph with the microparticles formed.

[0025] Figure 9 shows a micrograph with the microparticles formed in the presence of the enzyme.

[0026] Figure 10 shows a micrograph with the microparticles formed immediately after enzyme inactivation.

[0027] Figure 11 shows a micrograph with the microparticles formed seven days after enzyme inactivation.

[0028] Figure 12 shows a micrograph with the microparticles formed immediately after enzyme inactivation. DETAILED DESCRIPTION

[0029] The following Detailed Description presents various aspects and modalities provided in this document. The description should be read from the perspective Petition 870250080325, dated 08 / 09 / 2025, page 16 / 125 6 / 97 of the person with average skill in the relevant technique. Therefore, information that is well known to such artisans with average skills is not necessarily included. DEFINITIONS

[0030] The following terms and phrases have the meanings indicated below, except otherwise provided in this document. This disclosure may employ other terms and phrases not expressly defined in this document. Such other terms and phrases have the meanings they would have within the context of this disclosure to those with common skill in the art. In some cases, a term or expression may be defined in the singular or plural form. In such cases, it is understood that any term in the singular form may include its plural counterpart and vice versa, unless expressly indicated otherwise.

[0031] As used in this document, the singular forms “a”, “an”, “the”, and “the” include plural referents unless the context clearly indicates otherwise. For example, reference to “a substitute” covers a single substitute as well as two or more substitutes and the like.

[0032] As used in this document, “for example,” “for instance,” “such as,” or “including” are intended to introduce examples that further clarify the more general subject matter. Unless expressly stated otherwise, such examples are provided only as an aid to understanding the embodiments illustrated in this disclosure and are not intended to be limiting in any way. Nor do these phrases indicate any preference for the embodiment disclosed.

[0033] As used in this document, “comprise” or “comprises” or “that comprises” or “comprising” refers to groups that are open, meaning that the group may include additional members beyond those expressly mentioned. For example, the phrase, “comprises A” means that A needs to be present, but that other members may also be present. The terms “include,” “has,” and “composed of” and their grammatical variants have the same meaning. In contrast, “consists of” or “consist of” or “consisting of” refers to groups that are closed. For example, the expression “consists of A” Petition 870250080325, dated 09 / 08 / 2025, p. 17 / 125 7 / 97 means that A, and only A, is present.

[0034] As used in this document, “optionally” means that the subsequently described event may (or the subsequently described events may) or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event occurs one or more times.

[0035] As used in this document, "or" should be interpreted in its broadest and most reasonable meaning, and should not be limited to an either / or construction. Thus, the expression "comprising A or B" means that A may be present and not B, or that B is present and not A, or that A and B are both present. Furthermore, if A, for example, defines a class that may have multiple members, for example, A1 and A2, then one or more members of the class may be present simultaneously.

[0036] Other terms are defined in other parts of this description, although they are not included in this subsection. MICROPARTICLES

[0037] In certain aspects, the disclosure provides a microparticle comprising an algae protein extract, such as an algae protein isolate or an algae protein concentrate. In some embodiments, the microparticle comprises an algae protein isolate. The isolate may be generated by means of techniques known for the manufacture of protein isolates.

[0038] Algal protein extract can be derived from any suitable algal source. In some embodiments, the algal protein extract is an extract of a microalga. The term microalga refers to single-celled phytoplankton that live in freshwater and marine systems. In addition to proteins, these contain carotenoids, antioxidants, fatty acids, and the like. Common examples include, but are not limited to, spirulina and chlorella. In some embodiments, the microalga is chlorella. In some embodiments, the microalga is spirulina. In some other embodiments, the marine algae protein extract is an extract of a macroalga. The term macroalga refers to the various species of seaweed. These macroalgae are macroscopic and multicellular. In some of these embodiments, the extract of Petition 870250080325, dated 09 / 08 / 2025, p. 18 / 125 8 / 97 Algae protein is supplied in the form of seaweed flour, such as SEAFLOUR (Int'l Flavors & Fragrances, New York, New York, USA) or WAVEPURE (Cargill, Wayzata, Minnesota, USA).

[0039] The algae protein extract may constitute any suitable proportion of the microparticle. For example, in some embodiments, the algae protein comprises from 10% by weight to 99% by weight, or from 20% by weight to 95% by weight, of the microparticle, based on the total weight of the microparticle. Or, in some other embodiments, the algae protein extract represents from 0.1% by weight to 30% by weight, or from 1% by weight to 15% by weight, based on the total weight of the microparticle.

[0040] It should be noted that algae protein extract may contain some components in addition to algae protein. For example, in some embodiments, the algae protein extract comprises from 30% by weight to 99% by weight, or from 40% by weight to 90% by weight, based on the total dry weight of the algae protein extract.

[0041] According to one embodiment, the algae protein extract is present in an amount ranging from 0.1% by weight to 30% by weight, or from 1% by weight to 15% by weight, based on the total weight of the microcapsule.

[0042] In some embodiments, the algae protein extract is decolorized. Decolorization may be effected by any suitable means, including, but not limited to, solvent extraction with polar or non-polar solvents or liquids, ionic acids or bases, peroxides, by supercritical carbon dioxide extraction, heat treatment, steam treatment, ionization treatment, ozone treatment or by any combination of these methods.

[0043] In some embodiments, the microparticle comprises another biopolymer in addition to the algae protein extract. Any suitable biopolymer may be used, provided it is suitable for use in combination with the algae protein extract to form microparticles.

[0044] In some embodiments, the biopolymer is a polysaccharide, such as a polysaccharide obtained from a plant source, an algae source, or a source of Petition 870250080325, dated 08 / 09 / 2025, page 19 / 125 9 / 97 fungi. Suitable polysaccharides include, but are not limited to, gum arabic, carboxymethylcellulose, chitosan, chitin, xanthan gum, agar, agarose, alginate, pectinate, pectin, carrageenan, starch, glucomannan, cellulose, inulin, arabinoxylan, glycogen, fructan, amylopectin, gellan gum, hemicellulose, and any combinations thereof. In some embodiments, the biopolymer is gum arabic.

[0045] In some embodiments, the biopolymer is a plant protein.Suitable plant proteins include, but are not limited to, soy protein, pea protein, wheat protein, rice protein, potato protein, quinoa protein, amaranth protein, lentil protein, oat protein, buckwheat protein, chickpea protein, lupin seed protein, moringa protein, hemp protein, almond protein, cashew protein, canola protein, chickpea protein, broad bean protein, mung bean protein, sunflower protein, red lentil protein, or any combination thereof. In some embodiments, the plant protein is wheat protein.

[0046] The algae protein and the biopolymer may be present in any suitable ratio. For example, in some embodiments, the weight ratio of algae protein to biopolymer is in the range of 1:10 to 10:1, or 1:7 to 7:1, or 1:3 to 3:1.

[0047] In some embodiments, the microparticle comprises other polymers, such as polyallylamine hydrochloride, polystyrene sulfonate, polyethylene imine, polylysine, polyvinylpyrrolidone, polyvinyl alcohol and the like.

[0048] In some embodiments, the microparticle is gelatin-free.

[0049] In some embodiments, the microparticle is free of animal proteins.

[0050] In some embodiments, the microparticle is a precipitate. These precipitates do not encapsulate any other material. Thus, these precipitates can be used to improve the texture or mouthfeel of certain foods and beverages, such as vegan dairy products.

[0051] In some embodiments, the microparticle encapsulates a hydrophobic material, such as a hydrophobic flavor compound, aroma compound, fragrance compound, or any combination thereof. Thus, in some Petition 870250080325, dated 08 / 09 / 2025, page 20 / 125 In 10 / 97 embodiments, the microparticle is a core-shell microcapsule with a core composed of a hydrophobic material and a shell comprising the microparticle materials described above, i.e., algal protein and, optionally, biopolymer and other polymers. In some of these embodiments, the microparticle is a coacervate.

[0052] The term coacervate core microcapsule refers to a microcapsule with an oily or solid core material (a hydrophobic material) surrounded by a coacervate material (also called a membrane or layer). The core material may be partially or completely surrounded by the shell. In some embodiments, the coacervate core-shell microcapsule comprises a core that is completely surrounded by a coacervate shell. Thus, according to this embodiment, the core is understood to be completely encapsulated by a coacervate shell.

[0053] In some embodiments, the envelope material is subjected to crosslinking. This may also be the case, in certain embodiments, for the precipitate microparticles described above. In some of these embodiments, the degree of crosslinking of the algae protein extract in the microparticle is in the range of 5% to 90%, or 10% to 70%, as calculated by the method set out in Dardelle et al., Soft Matter, vol. 7, pp. 3315-3322 (2011), which describes a method for determining the percentages of covalent crosslinker of polypeptide ribbons using gel state calorimetric analysis.

[0054] By using crosslinking, the coacervate shell or precipitate can have any suitable strength. For core-shell coacervates, this strength can be measured by the coacervate rupture strength. For example, in some embodiments, the coacervate core-shell microcapsule has a rupture strength that is in the range of 0.01 N to 10 N, or 0.1 N to 2 N, wherein the rupture strength is measured by compressing a capsule between parallel plates in a mechanical testing instrument, such as a Texture Analyzer (Food Technology Corporation, Sterling, Va., US), an Instron mechanical testing machine (Instron, Norwood, Mass., USA), or also using a rheometer device. Petition 870250080325, dated 08 / 09 / 2025, page 21 / 125 11 / 97 equipped with a transduced normal force (e.g., a DHR-2 rheometer manufactured by TA Instruments, New Castle, Del., USA, or an MCR rheometer manufactured by Anton Paar GmbH, Graz, AT).

[0055] Microparticles, whether a precipitate, a coacervate, or some other form, can have any suitable particle size. In general, the particle size of microparticles is measured in the plurality of such particles present in a given composition, such as an ingestible or edible composition. For example, in some embodiments, microparticles may have an average capsule size that is in the range of 5 μm to 1000 μm, or 5 μm to 500 μm, or 5 μm to 400 μm, or 5 μm to 300 μm. The average size of microparticles can be determined by standard particle size analysis by laser diffraction or by light microscopy combined with image analysis. In the present disclosure, the size of the microparticles refers to values ​​based on number-based size distributions, as measured by light microscopy, such as with a Nikon TE2000 microscope, and image analysis performed with Nikon NIS Elements software (Nikon Instruments, Tokyo, JP).Methods for obtaining median and mean size distributions are described in the scientific literature, such as in Hunter et al., Introduction to Modern Colloid Science, Oxford University Press (1994).

[0056] In embodiments where the microparticle is a coacervate nucleoshell microcapsule, the microcapsules can be made by simple and complex coacervation. Simple coacervation means that the algae protein extract alone is made to undergo phase separation and is then used to form a capsule wall. Complex coacervation means that any biopolymer present and the algae protein extract together form the microcapsule shell.

[0057] In some embodiments, the microparticle is a coacervate nucleoshell microcapsule with a core and a shell, wherein the core comprises a hydrophobic material. In some embodiments, the hydrophobic material is a hydrophobic active ingredient.

[0058] The term hydrophobic active ingredient refers to any hydrophobic active ingredient, as a single ingredient or a mixture of ingredients, that Petition 870250080325, dated 09 / 08 / 2025, p. 22 / 125 12 / 97 forms a biphasic dispersion when mixed with water. The hydrophobic active ingredient is, in some embodiments, a liquid at approximately 20 °C.

[0059] The term active ingredient refers to a single compound or a combination of compounds.

[0060] The terms perfume compound or flavor compound or aroma compound refer to a single compound or a mixture of several of these compounds. In some embodiments, the hydrophobic material comprises a mixture of two or more compounds selected from the group consisting of perfume compounds, flavor compounds and aroma compounds.

[0061] In some embodiments, the hydrophobic material comprises a solvent.

[0062] In embodiments where the hydrophobic material comprises an active ingredient, the active ingredient is selected from the group consisting of flavors, flavoring ingredients, perfumes, perfume ingredients, nutraceuticals, cosmetics, pest control agents, biocidal actives and any mixtures thereof.

[0063] In some embodiments, the hydrophobic material comprises a mixture of a perfume with another ingredient selected from the group consisting of nutraceuticals, cosmetics, pest control agents and biocidal actives.

[0064] In some embodiments, the hydrophobic material comprises a phase change material.

[0065] In some embodiments, the hydrophobic material comprises a mixture of biocidal actives with another ingredient selected from the group consisting of perfumes, nutraceuticals, cosmetics, pest control agents.

[0066] In some embodiments, the hydrophobic material comprises a mixture of pest control agents with another ingredient selected from the group consisting of perfumes, nutraceuticals, cosmetics, biocidal actives.

[0067] In some embodiments, the hydrophobic material comprises a perfume compound.

[0068] In some embodiments, the hydrophobic material comprises a biocidal active ingredient. Petition 870250080325, dated 08 / 09 / 2025, page 23 / 125 13 / 97

[0069] In some embodiments, the hydrophobic material comprises a pest control agent.

[0070] The terms perfume or perfume oil or perfume compound refer to an ingredient or composition that is a liquid at about 20 °C. According to any of the above embodiments, said perfume oil may be a perfuming ingredient alone or a mixture of ingredients in the form of a perfuming composition. The term perfuming ingredient refers to a compound that is used for the primary purpose of imparting or modulating an odor. In other words, for such an ingredient to be considered perfuming, it must be recognized by a person skilled in the art as having the ability to at least impart or modify in a positive or pleasant way the odor of a composition, and not merely as having an odor.As used in this document, these terms also include a combination of fragrance ingredients with substances that, together, enhance, improve, or modify the delivery of the fragrance ingredients, such as fragrance precursors, modulators, emulsions, or dispersions, as well as combinations that confer an additional benefit beyond modifying or transmitting an odor, such as long-lasting fragrance, bloominess, odor neutralization, antimicrobial effect, microbial stability, and pest control.

[0071] The nature and type of the fragrant ingredients present in the oil phase do not warrant a more detailed description here, as the normally skilled craftsman has the ability to select these compounds based on general knowledge and according to the intended use or application and the desired organoleptic effect. In general terms, these fragrant ingredients belong to chemical classes as varied as alcohols, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenoids, nitrogenous or sulfurous heterocyclic compounds, and essential oils (e.g., thyme oil). These fragrant co-ingredients may be of natural or synthetic origin. Many of these co-ingredients are presented in reference texts, such as Arctander, Perfume and Flavor Chemicals (1969), or its more recent editions, or in other works of a similar nature. Petition 870250080325, dated 08 / 09 / 2025, page 24 / 125 14 / 97 similar, as well as in the abundant patent literature in the field of perfumery.

[0072] These suitable perfume compounds include, but are not limited to, the following compounds and classes of compounds: - Aldehydic ingredients: decanal, dodecanal, 2-methyl-undecanal, 10-undecenal, octanal, nonanal and nonenal; - Aromatic herbal ingredients: eucalyptus oil, camphor, eucalyptol, 5-methyltricyclo[6.2.1.02'7]undecan-4-one, 1-methoxy-3-hexanethiol, 2-ethyl-4,4-dimethyl-1,3-oxathione, 2,2,7 / 8,9 / 10-tetramethylspiro[5,5]undec-8-en-1-one, menthol and alpha-pinene; - Balsamic ingredients: coumarin, ethyl vanillin and vanillin; - Citrus ingredients: dihydromyrcenol, citral, orange oil, linalyl acetate, citronellyl nitrite, orange terpenes, limonene, 1-p-menthen-8-yl acetate and 1,4(8)-p-menthodian acetate; - Floral ingredients: methyl dihydrojasmonate, linalool, citronalol, phenylethanol, 3-(4-terc-butylphenyl)-2-methylpropanal, hexylcinaldeído, benzyl acetate, benzyl salicylate, tetra-hydro-2-isobutyl-4-methyl-4(2H)-pyranol, beta ionone, 2-(methylamino)benzoate de methyl, (E)-3-methyl-4-(2,6,6-trimethyl-2-cyclo-hexen-1-yl)-3buten-2-ona, (1 E)-1-(2,6,6-trimethyl-2-cyclo-hexen-1 -yl)-1 -penten-3-ona, 1 -(2,6,6trimethyl-1,3-cyclo-hexadien-1-yl)-2-buten-1-one, (2E)-1-(2,6,6-trimethyl-2-cyclo-hexen-1-yl)-2-buten-1-one, (2E)-1-[2,6,6-trimethyl-3-cyclo-hexen-1-yl]-2-buten-1-one, (2E)-1 (2,6,6-trimethyl-1 -cyclo-hexen-1 -yl)-2-buten-1 -one, 3-(3,3 / 1, 1 -dimethyl-5-indanyl)propanal, 2,5-dimethyl-2-indanmethanol, 2,6,6-trimethyl-3-cyclo-hexeno-1-carboxylate, 3-(4,4-dimethyl1-cyclo-hexen-1-yl)propanal, salicylate de hexila, 3,7-dimethyl-1,6-nonadien-3-ol, 3-(4isopropylphenyl)-2-methylpropanal, acetate de verdila, geraniol, p-ment-1-en-8-ol, acetate de 4-(1,1-dimethylethyl)-1-cyclo-hexila, 1,1-dimethyl-2-phenylethyl acetate, 4-cyclohexyl-2methyl-2-butanol, amyl salicylate, high cis methyl dihydrojasmonate, 3-methyl-5-phenyl-1pentanol, verdilla propionate, geranyl acetate, tetrahydro linalool, cis-7-pmentanol, propyl (S)-2-(1,1-dimethylpropoxy)propanoate, 2-methoxynaphthalene, 2,2,2-trichloro-1-phenylethyl acetate, 4 / 3-(4-hydroxy-4-methylpentyl)-3-cyclohexene-1-carbaldehyde, amylcinnamic aldehyde, 8-decen-5-olido, 4-phenyl-2-butanone, acetate isononyl, Petition 870250080325, dated 08 / 09 / 2025, page 25 / 125 15 / 97 4-(1,1-dimethylethyl)-1-cyclohexyl acetate, verdyl isobutyrate and / or mixture of methyl ionone isomers; - Fruity ingredients: gamma-undecalactone, 2,2,5-trimethyl-5-pentylcyclopentanone, 2-methyl-4-propyl-1,3-oxatian, 4-decanolide, ethyl 2-methyl-pentanoate, hexyl acetate, ethyl 2-methylbutanoate, gamma-nonalactone, allyl heptanoate, 2-phenoxyethyl isobutyrate, ethyl 2-methyl-1,3-dioxolane-2-acetate, diethyl-1,4-cyclohexanedicarboxylate, 3-methyl-2-hexen-1-ylyl acetate, 1-[3,3-dimethylcyclohexyl]ethyl [3-ethyl-2-oxiranyl]acetate and diethyl 1,4-cyclohexanedicarboxylate; - Green ingredients: 2-methyl-3-hexanone(E)-oxime, 2,4-dimethyl-3-cyclohexene-1-carbaldehyde, 2-tert-butyl-1-cyclohexyl acetate, styralyl acetate, (2-methylbutoxy) allyl acetate, 4-methyl-3-decen-5-ol, diphenyl ether, (Z)-3-hexen-1-ol and 1-(5,5-dimethyl-1-cyclohexen-1-yl)-4-penten-1-one; - Musk ingredients: 1,4-dioxa-5,17-cycloheptadecanedione, (Z)-4-cyclopentadecen-1-one, 3-methylcyclopentadecanone, 1-oxa-12-cyclohexadecen-2-one, 1-oxa-13-cyclohexadecen-2-one, (9Z)-9-cycloheptadecen-1-one, 2{(1S)-1-[(1R)-3,3-dimethylcyclohexyl]ethoxy}-2-oxoethyl propionate, 3-methyl-5-cyclopentadecen-1-one, 4,6,6,7,8,8-hexamethyl-1,3,4,6,7,8-hexahydrocyclopenta[g]isochromene, propanoate (1S,1'R)-2-[1-(3',3'-dimethyl-1'-cyclohexyl)ethoxy]-2-methylpropyl, oxacyclohexadecan-2-one and (1S,1'R)-[1-(3',3'-dimethyl-1'-cyclohexyl)ethoxycarbonyl]methyl propanoate; - Woody ingredients: 1-[(1RS,6SR)-2,2,6-trimethylcyclohexyl]-3-hexanol, 3,3-dimethyl-5-[(1R)-2,2,3-trimethyl-3-cyclopenten-1-yl]-4-penten-2-ol, 3,4'-dimethylspiro[oxirano-2,9'-tricyclo[6.2.1.02'7]undec[4]ene, (1-ethoxyethoxy)cyclododecane, 2,2,9,11-tetramethylspiro[5.5]undec-8-en-1-yl acetate, 1-(octahydro-2,3,8,8-tetramethyl-2-naphthalenyl)-1-ethanone, patchouli oil, patchouli oil terpene fractions, Clearwood®, (1'R,E)-2-ethyl-4-(2',2',3'-trimethyl-3'-cyclopenten-1'-yl)-2-buten-1-ol, 2-ethyl-4(2,2,3-trimethyl-3-cyclopenten-1-yl)-2-buten-1-ol, methyl cedryl ketone, 5-(2,2,3-trimethyl-3cyclopentenyl)-3-methylpentan-2-ol, 1-(2,3,8,8-tetramethyl-1,2,3,4,6,7,8,8a-octahydronaphthalen-2-yl)ethan-1-one and / or isobornyl acetate; Other ingredients (e.g., amber, talc, spices, or aqueous): dodecahydro-3a,6,6,9a-tetramethyl-naphtho[2,1-b]furan and any of its... Petition 870250080325, dated 09 / 08 / 2025, p. 26 / 125 16 / 97 estereoisômeros, heliotropina, aldeído anisico, eugenol, aldeído cinâmico, óleo de cravo, 3-(1,3-benzodioxol-5-il)-2-metilpropanal, 7-metil-2H-1,5-benzodioxepina-3(4H)ona, 2,5,5-trimetil-1,2,3,4,4a,5,6,7-octa-hidro-2-naftalenol, acetato de 1-fenilvinila, 6metil-7-oxa-1 -tia-4-azaspiro[4.4]nonano e / ou 3-(3-isopropil-1 -fenil)butanal.

[0073] It is also understood that said ingredients may also be compounds known to release in a controlled manner various types of perfumery compounds also known as pro-perfume or pro-fragrance. Non-limiting examples of suitable perfumes may include 4-(dodecylthio)-4-(2,6,6trimethyl-2-cyclohexen-1-yl)-2-butanone, 4-(dodecylthio)-4-(2,6,6-trimethyl-1-cyclohexen-1yl)-2-butanone, 3-(dodecylthio)-1-(2,6,6-trimethyl-3-cyclohexen-1-yl)-1-butanone, 2-(dodecylthio)octan-4-one oxo(phenyl)acetate, 2-phenylethyl, 3,7dimethylocta-2,6-dien-1-yl oxo(phenyl)acetate, (Z)-hex-3-en-1-yl, 3,7-dimethyl-2,6-octadien-1-yl hexadecanoate, bis(3,7-dimethylocta-2,6-dien-1-yl) succinate, (2-((2methylundec-1-en-1-yl)oxy)ethyl)benzene, 1-methoxy-4-(3-methyl-4-phenotoxybut-3-en-1yl)benzene, (3-methyl-4-phenotoxybut-3-en-1-yl)benzene, 1 -(((Z)-hex-3-en-1-yl)oxy)-2methylundec-1-ene, (2-((2-methylundec-1-en-1-yl)oxy)ethoxy)benzene,2-methyl-1 -(octan-3yloxy)undec-1 -ene, 1 -methoxy-4-(1-phenoethoxyprop-1 -en-2-yl)benzene, 1 -methyl-4-(1-phenoethoxyprop-1 -en-2-yl)benzene, 2-(1-phenoethoxyprop-1 -en-2-yl)naphthalene, (2phenoethoxyvinyl)benzene, 2-(1-((3,7-dimethyloct-6-en-1-yl)oxy)prop-1-en-2-yl)naphthalene, (2((2-pentylcyclopentylidene)methoxy)ethyl)benzene, 4-allyl-2-methoxy-1-((2-methoxy-2phenylvinyl)oxy)benzene, (2-((2-heptylcyclopentylidene)methoxy)ethyl)benzene, 1 -isopropyl-4-methyl-2-((2-pentylcyclopentylidene)methoxy)benzene, 2-methoxy-1-((2pentylcyclopentylidene)methoxy)-4-propylbenzene, 3-methoxy-4-((2-methoxy-2phenylvinyl)oxy)benzaldehyde, 4-((2-(hexyloxy)-2-phenylvinyl)oxy)-3-methoxy-benzaldehyde or a mixture of the same.,

[0074] Fragrance compounds are, in some embodiments, dissolved in a solvent, such as solvents typically used in the perfume industry. In some embodiments, the solvent is not an alcohol. Non-limiting examples of such solvents include diethyl phthalate, isopropyl myristate, ABALYN (rosin resins, available from Eastman), benzyl benzoate, ethyl citrate, triethyl citrate, Petition 870250080325, dated 08 / 09 / 2025, page 27 / 125 17 / 97 limonene or other terpenes or isoparaffins. In some embodiments, the solvent is very hydrophobic and highly sterically impaired, such as ABALYN or benzyl benzoate. In some embodiments, the perfume compounds comprise not more than 30% by weight, or not more than 20% by weight, or not more than 10% by weight, based on the total weight of the hydrophobic material.

[0075] In certain embodiments, the hydrophobic material comprises highly sterically hindered fragrance compounds (bulky materials) and, in particular, those of one of the following groups: - Group 1: fragrance ingredients comprising a cyclohexane, cyclohexene, cyclohexanone or cyclohexenone ring substituted by at least one linear or branched C1 to C4 alkyl or alkenyl substituent; - Group 2: fragrance ingredients comprising a cyclopentane, cyclopentene, cyclopentanone or cyclopentenone ring substituted by at least one linear or branched C4 to C8 alkyl or alkenyl substituent; - Group 3: fragrance ingredients comprising a phenyl ring or fragrance ingredients comprising a cyclohexane, cyclohexene, cyclohexanone or cyclohexenone ring substituted with at least one linear or branched C5 to C8 alkyl or alkenyl substituent or with at least one phenyl substituent and optionally one or more linear or branched C1 to C3 alkyl or alkenyl substituents; - Group 4: fragrance ingredients comprising at least two fused or linked C5 and / or C6 rings; - Group 5: fragrance ingredients comprising at least two fused or linked C5 and / or C6 rings; - Group 6: fragrance ingredients comprising at least one C7 to C20 ring structure; - Group 7: fragrance ingredients that have a logP value above 3.5 and that comprise at least one tert-butyl substituent or at least one trichloromethyl substituent.

[0076] Examples of ingredients from each of these groups are: Petition 870250080325, dated 08 / 09 / 2025, page 28 / 125 18 / 97 - Group 1: 2,4-dimethyl-3-cyclo-hexeno-1-carbaldeído (Firmenich SA, Genova, CH), isocyclocitral, menthol, isomenthol, 2,2-dimethyl-6-methyleno-1-cyclohexanocarboxylate de methyl (Firmenich SA, Genova, CH), nerol, terpineol, dihydroterpineol, terpenyl acetate, dihydroterpenyl acetate, dipentene, eucalyptol, hexilate, rose oxide, (S)-1,8-p-mentadieno-7-ol (Firmenich SA, Genova, CH), 1-pmenthenol-4-ol, (1RS,3RS,4SR)-3-p-mentanyl acetate, (1R,2S,4R)-4,6,6-trimethylbicyclo[3,1,1]heptan-2-ol, tetra-hydro-4-methyl-2-phenyl-2H-pyran (Firmenich SA, Genova, CH), cyclohexyl acetate, cyclanol acetate, 1,4-cyclohexane diethyldicarboxylate (Firmenich SA, Genova, CH), (3RS,3aRS,6SR,7ASR)-per-hydro-3,6-dimethylbenzo[B]furan-2-one (Firmenich SA, Genova, CH), ((6R)-per-hydro-3,6-dimethylbenzo[B]furan-2-one (orig: Firmenich SA, Genova, CH), 2,4,6-trimethyl-4-phenyl1,3-dioxane, 2,4,6-trimethyl-3-cyclo-hexeno-1-carbaldehyde; - Group 2: (E)-3-methyl-5-(2,2,3-trimethyl-3-cyclopentene-1-yl)-4-penten-2-ol (origin: Givaudan SA, Vernier, Switzerland), (1'R,E)-2-ethyl-4-(2',2',3'-trimethyl-3'-cyclopenten1'-yl)-2-buten-1-ol (Firmenich SA, Genoa, CH), (1'R,E)-3,3-dimethyl-5-(2',2',3'-trimethyl3'-clopentenyl-2'-4'-ol (Firmenich SA, Genoa, CH), 2heptylcyclopentanone, methyl-cis-3-oxo-2-pentyl-1-cyclopentane acetate (Firmenich SA, Genoa, CH), 2,2,5-trimethyl-5-pentyl-1-cyclopentanone (Firmenich SA, Genoa, CH), 3,3-dimethyl-5-(2,2,3-trimethyl-3-cyclopenten-1-yl)-4-penten-2-ol (Firmenich SA, Genoa, CH), 3-methyl-5-(2,2,3-trimethyl-3-cyclopenten-1-yl)-2-pentanol (from Givau, SA); - Group 3: damasconas, 1-(5,5-dimethyl-1-cyclo-hexen-1-yl)-4-penten-1-one (Firmenich SA, Genoa, CH), (1'R)-2-[2-(4'-methyl-3'-cyclo-hexen-1'yl)propyl]ciclo-cic, beta-ionone, alpha ion damascenone, a mixture of 1-(5,5dimethyl-1 -cyclo-hexen-1-yl)-4-penten-1-one and 1 -(3,3-dimethyl-1-cyclo-hexen-1 -yl)-4penten-1-one (Firmenich SA, Genoa, CH), 1-(2,6,6-trimethyl-1-cyclo-hexen-1-yl)-2buten-1-one (Firmenich SA, Genoa, CH), (1S,TR)-[1-(3',3'-Dimethyl-Cyclo-hexyl)-ethoxycarbonyl]methyl (Firmenich SA, Genova, CH) propanoate, 2-terc-butyl1-cyclo-hexyl (International Flavors and Fragrances, New York, NY, EUA), 1-(2,2,3,6tetramethyl-cyclo-hexil)-3-hexanol (Firmenich SA, Genoa, CH), trans-1-(2,2,6-trimethyl-1 Petition 870250080325, of 08 / 09 / 2025, p. 29 / 125 19 / 97 ciclo-hexyl)-3-hexanol (Firmenich SA, Genova, CH), (E)-3-methyl-4-(2,6,6-trimethyl-2ciclo-hexen-1-yl)-3-buten-2-one, terpenyl isobutyrate, 4-(1,1-dimetilethyl)1-ciclo-hexila acetato (Firmenich SA, Genova, CH), 8-methoxy-1-p-menteno, propanoato de (1S,1'R)-2-[1-(3',3'-dimetil-1'-ciclo-hexyl)etoxi]-2-metilpropila (Firmenich SA, Genova, CH), para terc-butilciclo-hexanona, mentenothiol, 1-metil-4-(4-metil-3-pentenil)-3-ciclohexeno-1-carbaldeído, cyclo-hexylpropionate de alyla, cyclo-hexila salicylate, 2methoxy-4-methylphenyl methyl carbonate, ethyl 2-methoxy-4-methylphenyl carbonate, 4-ethyl-2methoxyphenyl methyl carbonate; - Group 4: Methyl cedryl ketone (International Flavors and Fragrances, New York, NY, USA), the mixture of (1RS,2SR,6RS,7RS,8SR)-tricyclo[5.2.1.02'6]dec-3-en-8-yl 2-methylpropanoate and (1RS,2SR,6RS,7RS,8SR)-tricyclo[5.2.1.02'6]dec-4-en-8-yl 2-methylpropanoate, vetiverol, vetiverone, 1-(octahydro-2,3,8,8-tetramethyl-2-naphthalenyl)-1-ethanone (International Flavors and Fragrances, New York, NY, USA), (5RS,9RS,10SR)2,6,9,10-tetramethyl-1-oxaespiro[4.5]deca-3,6-diene and the isomer of (5RS,9SR,10RS), 6-ethyl-2,10,10-trimethyl-1-oxaespiro[4.5]deca-3,6-diene, 1,2,3,5,6,7-hexahydro1,1,2,3,3-pentamethyl-4-indenone (International Flavors and Fragrances, New York, NY, USA), the mixture of 3-(3,3-dimethyl-5-indanyl)propanal and 3-(1,1-dimethyl-5-indanyl)propanal (origin: Firmenich SA, Genoa, Switzerland), 3',4-dimethyl-tricyclo[6.2.1.0(2,7)]undec-4-ene-9-spiro-2'-oxirane (Firmenich SA, Genoa, CH), 9 / 10-ethyldiene-3oxatricyclo[6.2.1.0(2,7)]undecane, (acetato de per-hidro-5,5,8A-trimetil-2-naftalenila (Firmenich SA, Genova, CH), octalinol, (dodeca-hidro-3a,6,6,9a-tetrametil-nafto[2,1b]furan, (Firmenich SA, Genova, CH), acetato de triciclo[5.2.1.0(2,6)]dec-3-en-8-yla e acetato de triciclo[5.2.1.0(2,6)]dec-4-en-8-yla bem como propanoato de triciclo[5.2.1.0(2,6)]dec-3-en-8-yla e propanoato de triciclo[5.2.1.0(2,6)]dec-4-en-8-yla, (+)-(1S,2S,3S)-2,6,6-trimethyl-bicyclo[3.1.1]heptane-3-espiro-2'-ciclo-hexen-4'-ona;. - Group 5: camphor, borneol, isobornyl acetate, 8-isopropyl-6-methylbiciclo[2.2.2]oct-5-eno-2-carbaldeído, pineno, campheno, 8-metoxicedrano, (8-methoxi2,6,6,8-tetramethyltriciclo[5.3.1.0(1,5)]undecane (original: Firmenich SA, Genebra, Suíça), cedar, cedrenol, cedrol, mixture of 9-ethylideno-3oxatriciclo[6.2.1.0(2,7)]undecane-4-ona and 10-ethylideno-3 Petition 870250080325, 08 / 09 / 2025, pág. 30 / 125 20 / 97 oxatricyclo[6.2.1.02'7]undecane-4-ona (Firmenich SA, Genebra, CH), 3-methoxy-7,7dimethyl-10-methylene-bicyclo[4.3.1]decane (Firmenich SA, Genebra, CH); - Group 6: (trimethyl-13-oxabicyclo-[10.1.0]-trideca-4,8-dieno (Firmenich SA, Genova, CH), 9-hexadecen-16-olido (Firmenich SA, Genova, CH), pentadecenolido (Firmenich SA, Genova, CH), 3-methyl-(4 / 5)-cyclopentadecenone (Firmenich SA, Genova, CH), 3-methylcyclopentadecanone (Firmenich SA, Genova, CH), pentadecanolido (Firmenich SA, Genova, CH), cyclopentadecanone (Firmenich SA, Genova, CH), 1-etoxietoxi)cyclododecane (Firmenich SA, Genova, CH), 1,4-dioxacycloheptadecane-5,17-dione, 4,8-cyclododecadien-1-one; - Group 7: (+-)-2-methyl-3-[4-(2-methyl-2-propanyl)phenyl]propanal (Givaudan SA, Vernier, CH), 2,2,2-trichloro-1-phenylethyl acetate.

[0077] In some embodiments, the hydrophobic material comprises at least 30% by weight, or at least 50% by weight, or at least 60% by weight, of compounds selected from Groups 1 to 7, as defined above, based on the total weight of the hydrophobic material. In some embodiments, the hydrophobic material comprises at least 30% by weight, or at least 50% by weight, of ingredients from Groups 3 to 7, as defined above, based on the total weight of the hydrophobic material. In some embodiments, the hydrophobic material comprises at least 30% by weight, or at least 50% by weight, of ingredients from Groups 3, 4, 6, or 7, as defined above, based on the total weight of the hydrophobic material.

[0078] In some embodiments, the hydrophobic material comprises at least 30% by weight, or at least 50% by weight, or at least 60% by weight, of compounds with a logP of at least 3.0, or at least 3.5, or at least 3.7, based on the total weight of the hydrophobic material.

[0079] In some embodiments, the hydrophobic material comprises not more than 10% by weight, or not more than 15% by weight, or not more than 20% by weight, of primary alcohols, based on the total weight of the hydrophobic material.

[0080] In some embodiments, the hydrophobic material comprises from 25% by weight to 100% by weight, or from 25% by weight to 98% by weight, of perfume compounds, and comprises at least 15% by weight of raw materials of Petition 870250080325, dated 08 / 09 / 2025, page 31 / 125 21 / 97 high-impact perfume with a Log T less than -4, and further comprises from 0% by weight to 75% by weight, or from 2% by weight to 75% by weight, of a density balancing material with a density greater than 1.07 g / cm3, with all percentages by weight based on the total weight of the hydrophobic material.

[0081] The expression high-impact perfume raw materials refers to perfume raw materials with a LogT less than -4. The odor threshold concentration of a chemical compound is determined in part by its shape, polarity, partial charges, and molecular mass. For convenience, the odor threshold concentration is shown as the common logarithm of the threshold concentration, i.e., Log [Threshold] (LogT).

[0082] The term density equilibrium material refers to a material with a density greater than 1.07 g / cm3e, in some embodiments, with low or no odor.

[0083] The odor threshold concentration of a fragrance compound is determined using a gas chromatograph (“GC”). Specifically, the gas chromatograph is calibrated to determine the exact volume of the perfume oil ingredient injected by the syringe, the precise split ratio, and the hydrocarbon response using a hydrocarbon standard of known concentration distribution and chain length. The airflow rate is precisely measured, and assuming the duration of a human inhalation is 12 seconds, the sampled volume is calculated. Since the precise concentration at the detector at any point in time is known, the mass per volume inhaled is known, and therefore the concentration of the fragrance compound. To determine the threshold concentration, solutions are delivered to the inhalation port at the retroactively calculated concentration. A panel member inhales the GC effluent and identifies the retention time when the odor is perceived.The average of all panel members determines the odor threshold concentration of the fragrance compound. The determination of the odor threshold is described in more detail in Vuilleumier et al., Perfume & Flavorist, vol. 33, pp. 54-61 (2008).

[0084] The nature of high-impact perfume raw materials with a Log Petition 870250080325, dated 09 / 08 / 2025, p. 32 / 125 22 / 97 A T less than -4 and a density equilibrium material with a density greater than 1.07 g / cm3 is described in PCT Publication No. WO 2018 / 115250, the content of which is incorporated herein by reference.

[0085] In some embodiments, high-impact perfume raw materials with Log T less than -4 are selected from the group consisting of: (+-)1-methoxy-3-hexanethiol, 4-(4-hydroxy-1-phenyl)-2-butanone, 2-methoxy-4-(1-propenyl)-1-phenyl acetate, pyrazobutyl, 3-propylphenol, 1-(3-methyl-1-benzofuran-2-yl)ethanone, 2-(3-phenylpropyl)pyridine, 1-(3,3 / 5,5-dimethyl-1-cyclohexen-1-yl)-4-penten-1-one, 1-(5,5-dimethyl-1-cyclohexen-1-yl)-4-penten-1-one, a mixture comprising (3RS,3aRS,6SR,7ASR)-perhydro-3,6-dimethyl-benzo[b]furan-2-one and (3SR,3aRS,6SR,7ASR)-perhydro-3,6-dimethyl-benzo[b]furan-2-one, (+-)-1-(5-ethyl-5methyl-1-cyclohexen-1-yl)-4-penten-1 -one, (1 'S,3'R)-1 -methyl-2-[(1',2',2'trimethylbicyclo[3.1.0]hex-3'-yl)methyl]cyclopropyl}methanol, (+-)-3-mercaptohexila acetate, (2E)-1-(2,6,6-trimethyl-1,3-cyclo-hexadien-1 -yl)-2-buten-1-one, H-methyl-2h-1,5benzodioxepin-3(4H)-one, (2E,6Z)-2,6-nonadien-1-ol, (4Z)-4-dodecenal, (+-)-4hidroxi-2,5-dimetil-3(2H)-furanone, 2,4-di-hidroxi-3,6-dimetilbenzoato de methyla, 3metilindol, (+-)-per-hidro-4alpha,8beta-dimetil-4a-naphthalenol, patchoulol, 2-methoxy-4-(1propenyl)phenol, mixture comprising (+-)-5,6-di-hidro-4-methyl-2-phenyl-2H-pyran and tetra-hydro-4-methylene-2-phenyl-2H-pyran, mixture comprising 4-methylene-2phenyltetra-hydro-2H-pyran and (+-)-4-methyl-2-phenyl-3,6-di-hydro-2H-pyran, 4-hidroxi-3methoxybenzaldeído, nonylênico aldeído, 2-methoxy-4-propylphenol, 3-methyl-5-phenyl-2pentenonitrilo, 1-(espiro[4.5]dec-6 / 7-en-7-yl)-4-penten-1-ona(, 2-methoxynaphthalene, (-)(3aR,5AS,9AS,9BR)-3a,6,6,9a-tetramethyldodeca-hidronaphtho[2,1 -b]furan, 5-nonanolido, (3aR,5AS,9AS,9BR)-3a,6,6,9a-tetramethyldodeca-hidronaphtho[2,1 -b]furan, 7-isopropyl2H,4H-1,5-benzodioxepin-3-ona, coumarinq, 4-methylphenyl isobutyrate, (2E)-1(2,6,6-trimethyl-1,3-cyclo-hexadien-1 -yl)-2-buten-1 -ona, beta,2,2,3-tetramethyl-deltamethyleno-3-cyclopenteno-1-butanol, delta damascona ((2E)-1-[(1RS,2SR)-2,6,6trimetil-3-ciclo-hexen-1 -yl]-2-buten-1 -ona), (+-)-3,6-di-hidro-4,6-dimetil-2-hidroxibenzaldeído, 2-aminobenzoato de methyla, metilfenilglicidato de ethyla, octalactone gamma, 3-fenil-2-propenoato de ethyla, (-). Petition 870250080325, 08 / 09 / 2025, pág. 33 / 125 23 / 97 (2E)-2-ethyl-4-[(1 R)-2,2,3-trimethyl-3-cyclopenten-1-yl]-2-buten-1-ol, paracresylated acetate, dodecalactone, tricyclone, (+)-(3R,5Z)-3-methyl-5-cyclopentadecen-1-one, undecalactone, (1 R,4R)-8-mercapto-3-p-menthanone, (3S,3AS,6R,7AR)-3,6-dimetilhexa-hidro-1-benzofuran-2(3H)-one, beta ionone, (+-)-6-pentyltetra-hidro-2H-piran-2one, (3E,5Z)-1,3,5-undecatrieno, 10-undecenal, (9E)-9-undecenal (9Z)-9-undecenal, (Z)-4-decenal, (+-)-ethyla 2-methylpentanoate, 1,2-diallyldisulfan, 2-tridecenonitrilo, 3tridecenonitrilo, (+-)-2-ethyl-4,4-dimethyl-1,3-oxathane, (+)-(3R,5Z)-3-methyl-5cyclopentadecen-1-ona, 3-(4-terc-butylphenyl)propanal, (cyclo-hexiloxi)acetate de alyl, methylnaphthylcetone, (+-)-(4E)-3-methyl-4-cyclopentadecen-1-ona, (+-)-5E3-methyl-5cyclopentadecen-1-ona, cyclopropylmethyla 3-hexenoate, (4E)-4-methyl-5-(4-methylphenyl)-4pentenal, (+-)-1-(5-propyl-1,3-benzodioxol-2-yl)ethanone, 4-methyl-2-pentylpyridine, (+-)(E)-3-methyl-4-(2,6,6-trimethyl-2-cyclo-hexen-1-yl)-3-buten-2-ona, (3aRS,5aSR,9aSR,9bRS)-3a,6,6,9a-tetramethyldodeca-hidronaphtho[2,1-b]furan, (2S,5R)-5-methyl-2-(2-propanyl)cyclo-hexanona oxime, 6-hexyltetra-hidro-2H-piran-2ona, (+-)-3-(3-isopropyl-1-phenyl)butanal, methyl 2-(3-oxo-2-pentylcyclopentyl)acetate, 1(2,6,6-trimethyl-1-cyclo-hex-2-enyl)pent-1-en-3-ona, indole, 7-propyl-2H,4H-1,5benzodioxepin-3-ona, ethyl praline, (4-methylphenoxy)-acetaldeído, ethyl tricyclo[5.2.1.0.2'6]decane-2-carboxylate, (+)-(1'S,2S,E)-3,3-dimethyl-5-(2',2',3'-trimethyl-3'cyclopenten-1 '-yl)-4-penten-2-ol, (4E)-3,3-dimethyl-5-[(1 R)-2,2,3-trimethyl-3-cyclopenten-1 il]-4-penten-2-ol, 8-isopropyl-6-methyl-bicyclo[2.2.2]oct-5-eno-2-carbaldehyde, methylnonylacetaldehyde, 4-formyl-2-methoxyphenyla 2-methylpropanoate, (E)-4-decenal, (+-)2-ethyl-4-(2,2,3-trimethyl-3-cyclopenten-1-yl)-2-buten-1-ol, (1R,5R)-4,7,7-trimethyl-6thiabicyclo[3.2.1]oct-3-eno, (1 R,4R,5R)-4,7,7-trimethyl-6-thiabicyclo[3.2.1]octane, (-)-(3R)3,7-dimethyl-1,6-octadien-3-ol, (E)-3-phenyl-2-propenonitrile, 4-methoxybenzyl acetate, (E)-3-methyl-5-(2,2,3-trimethyl-3-cyclopenten-1-yl)-4-penten-2-ol, allyl (2 / 3-methylbutoxy)acetate, (+-)-(2E)-1-(2,6,6-trimethyl-2-cyclohexen-1-yl)-2-buten-1-one, (1E)-1-(2,6,6trimethyl-1-cyclohexen-1-yl)-1-penten-3-one, and mixtures thereof.,

[0086] In some embodiments, perfume raw materials with Log T less than -4 are selected from the group consisting of aldehydes, ketones, alcohols, phenols, lactone esters, ethers, epoxides, nitriles and mixtures thereof. Petition 870250080325, dated 09 / 08 / 2025, p. 34 / 125 24 / 97

[0087] In some embodiments, the raw materials for perfumes with a Log T less than -4 comprise at least one compound selected from the group consisting of alcohols, phenols, esters, lactones, ethers, epoxides, nitriles and mixtures thereof, which, in some embodiments, are present in the hydrophobic material in amounts ranging from 20% to 70% by weight, based on the total weight of the raw materials for perfumes with a Log T less than -4.

[0088] In some embodiments, the perfume raw materials with a Log T less than -4 are composed of 20% by weight to 70% by weight of aldehydes, ketones and mixtures thereof, based on the total weight of the perfume raw materials with a Log T less than -4. In some of these embodiments, the remaining perfume raw materials in the hydrophobic material have a Log T of at least -4.

[0089] In some embodiments, perfume raw materials with a Log T of at least -4 are selected from the group consisting of: ethyl 2-methylbutyrate, (E)-3-phenyl-2-propenyl acetate, (+-)-6 / 8-sec-butylquinoline, (+-)-3-(1,3-benzodioxol5-yl)-2-methylpropanal, verdyl propionate, 1-(octahydro-2,3,8,8-tetramethyl-2-naphthalenyl)-1-ethanone, methyl 2-((1RS,2RS)-3-oxo-2-pentylcyclopentyl)acetate, (+-)(E)-4-methyl-3-decen-5-ol, 2,4-dimethyl-3-cyclohexene-1-carbaldehyde, 1,3,3-trimethyl-2oxabicyclo[2.2.2]octane, tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-2H-pyran, dodecanal, 1-oxa-12 / 13-cyclohexadecen-2-one, (+-)-3-(4-isopropylphenyl)-2methylpropanal, C11 aldehyde, (+-)-2,6-dimethyl-7-octen-2-ol, allyl 3-cyclohexylpropanoate, (Z)-3-hexenyl acetate, 5-methyl-2-(2-propanyl)cyclohexanone, allyl heptanoate, 2-(2-methyl-2-propanyl)cyclohexyl acetate, allyl butyrate 1,1-dimethyl-2-phenylethyl, geranyl acetate, neryl acetate, (+-)-1-phenylethyl, 1-acetate,1-dimethyl-2-phenylethyl, 3-methyl-2-butenyl acetate, ethyl 3-oxobutanoate, (2Z)-ethyl 3-hydroxy-2-butenoate, 8-p-mentanol, 8-p-mentanyl acetate, 1-p-mentanyl acetate, (+-)-2-(4-methyl-3-cyclo-hexen-1-yl)-2-propanyl acetate, (+)-2-methylbutyla butanoate, 2-{(1S)-1-[(1R)-3,3-dimethylcyclo-hexyl]ethoxy}-2-oxoethyl propionate, 3,5,6-trimethyl-3-cyclo-hexeno-1-carbaldehyde, 2,4,6-trimethyl-3-cyclo-hexeno-1-carbaldehyde, 2-cyclohexylethyl acetate, octanal, ethyl butanoate, (+-)-(3E)-4(2,6,6-trimethyl-1 / 2-cyclo-hexen-1-yl)-3-buten-2-one, 1-[(1RS,6SR)-2,2,6-trimethylcyclo, Petition 870250080325, 08 / 09 / 2025, pág. 35 / 125 25 / 97 hexyl]-3-hexanol, 1,3,3-trimethyl-2-oxabicyclo[2.2.2]octane, 1,3,3-trimethyl-2oxabicyclo[2.2.2]octane, ethyl hexanoate, undecanal, decanal, 2phenylethyl acetate, (1S,2S,4S)-1,7,7-trimethylbicyclo[2.2.1]heptan-2-ol, (1S,2R,4S)-1,7,7trimethylbicyclo[2.2.1]heptan-2-ol ), (+-)-3,7-dimethyl-3-octanol, 1-methyl-4-(2propanylidene)cyclohexene, (+)-(R)-4-(2-methoxypropan-2-yl)-1-methylcyclohex-1-ene, verdilla acetate, (3R)-1-[(1R,6S)-2,2,6-trimethylcyclohexyl]-3-hexanol, (3S)-1[(1R,6S)-2,2,6-trimethylcyclohexyl]-3-hexanol, (3R)-1-[(1S,6S)-2,2,6-trimethylcyclohexyl]3-hexanol, (+)-(1S,1'R)-2-[1-(3',3'-dimethyl-1'-cyclohexyl)ethoxy]-2-methylpropyl propanoate, and mixtures thereof.

[0090] The hydrophobic material may comprise various perfume compounds and solvents in any suitable relative amounts. For example, in some embodiments, the perfume formulation comprises: - from 0% by weight to 60% by weight of a hydrophobic solvent, based on the total weight of the hydrophobic material; - from 40% by weight to 100% by weight of fragrance compounds, based on the total weight of the hydrophobic material, wherein, in some of these embodiments, the fragrance compounds have at least two and, in some cases, all three of the following characteristics: or at least 35% by weight, or at least 40% by weight, or at least 50% by weight, or at least 60% by weight, based on the total weight of fragrance compounds in the hydrophobic material, of fragrance compounds with a log P greater than 3 or greater than 3.5; at least 20% by mass, or at least 25% by mass, or at least 30% by mass, or at least 40% by mass, based on the total weight of fragrance compounds in the hydrophobic material, of the bulk materials of groups 1 to 6 or of groups 3 to 6, as defined above; and at least 15% by weight, or at least 20% by weight, or at least 25% by weight, or at least 30% by weight, based on the total weight of fragrance compounds in the hydrophobic material, of high-impact fragrance materials with a Log T less than -4, as defined above. Petition 870250080325, dated 08 / 09 / 2025, page 36 / 125 26 / 97

[0091] In some embodiments, the hydrophobic material comprises from 0% by weight to 60% by weight of a hydrophobic solvent, based on the total weight of the hydrophobic material.

[0092] In some embodiments, the hydrophobic solvent comprises a density equilibrium material selected from the group consisting of: benzyl salicylate, benzyl benzoate, cyclohexyl salicylate, benzyl phenylephrine, phenylethyl phenylacetate, triacetin, ethyl citrate, methyl and ethyl salicylate, benzyl cinnamate and mixtures thereof.

[0093] In some embodiments, the hydrophobic solvent has a Hansen Solubility Parameter compatible with encapsulated perfume compounds.

[0094] As used in this document, the term Hansen solubility parameter refers to a solubility parameter approach proposed by Charles Hansen used to predict polymer solubility and was developed around the basis that the total vaporization energy of a liquid consists of several individual parts. To calculate the weighted Hansen solubility parameter, one must combine the effects of dispersion forces (atomic), permanent dipole forces (molecular), and hydrogen bonds (molecular) (electron exchange). The weighted Hansen solubility parameter is calculated as (δD2+ δP2+ δH2)0'5, where δD is the Hansen dispersion value (also referred to hereinafter as forward atomic dispersion), δP is the Hansen polarizability value (also referred to hereinafter as dipole moment), and δH is the Hansen hydrogen bonding value (H-bond) (also referred to hereinafter as hydrogen bond).For a more detailed description of the parameters and values, see Hansen, The Three Dimensional Solubility Parameter and Solvent Diffusion Coefficient, (1967). The Euclidean difference in the solubility parameter between a fragrance and a solvent is calculated as (4*(δDsolvent-δDfragrance)2+ (δPsolvent-δPfragrance)2+ (δHsolvent-δHfragrance)2)05, where δDsolvent, δPsolvent and δHsolvent are the Hansen dispersion value, the Hansen polarizability value and the Hansen h-bond values ​​of the solvent, respectively; and δDfragrance, δPfragrance and δHfragrance are the Hansen dispersion values, Hansen polarizability value and values. Petition 870250080325, dated 08 / 09 / 2025, page 37 / 125 27 / 97 of Hansen's fragrance connection h, respectively.

[0095] In some embodiments, the perfume compounds and the hydrophobic solvent have at least two Hansen solubility parameters selected from a first group consisting of: an atomic dispersion force (ÕD) that is in the range of 12 to 20, a dipole moment (δP) that is in the range of 1 to 8 and a hydrogen bond (ÕH) that is in the range of 2.5 to 11.

[0096] In some embodiments, the perfume compounds and the hydrophobic solvent have at least two Hansen solubility parameters selected from a second group consisting of: an atomic dispersion strength (ÕD) that is in the range of 12 to 20, or 14 to 20, a dipole moment (ÕP) that is in the range of 1 to 8, or 1 to 7, and a hydrogen bond (ÕH) that is in the range of 2.5 to 11, or 4 to 11.

[0097] In some embodiments, at least 90% by weight of the perfume compounds, or at least 95% by weight of the perfume compounds, or at least 98% by weight of the perfume compounds have at least two Hansen solubility parameters selected from a first group consisting of: an atomic dispersion force (ÕD) that is in the range of 12 to 20, a dipole moment (ÕP) that is in the range of 1 to 8 and a hydrogen bond (ÕH) that is in the range of 2.5 to 11.

[0098] In some embodiments, the perfume compounds and the hydrophobic solvent have at least two Hansen solubility parameters selected from a second group consisting of: an atomic dispersion strength (ÕD) that is in the range of 12 to 20, or 14 to 20, a dipole moment (ÕP) that is in the range of 1 to 8, or 1 to 7, and a hydrogen bond (ÕH) that is in the range of 2.5 to 11, or 4 to 11.

[0099] In some embodiments, the hydrophobic material comprises a fragrance modulator, which may be used in addition to the hydrophobic solvent, when present, or as a replacement for the hydrophobic solvent when no hydrophobic solvent is present. The term fragrance modulator refers to a fragrance compound with Petition 870250080325, dated 09 / 08 / 2025, p. 38 / 125 28 / 97 i. a vapor pressure of less than 0.0008 Torr at 22 °C; ii. a clogP of 3.5 and above, or 4.0 and above, or 4.5 and above; iii. at least two Hansen solubility parameters selected from a first group consisting of: an atomic dispersion force that is in the range of 12 to 20, a dipole moment that is in the range of 1 to 7, and a hydrogen bond that is in the range of 2.5 to 11; and iv. at least two Hansen solubility parameters selected from a second group consisting of: an atomic dispersion force that is in the range of 14 to 20, a dipole moment that is in the range of 1 to 8, and a hydrogen bond that is in the range of 4 to 11, when in solution with a compound having a vapor pressure range of 0.0008 to 0.08 Torr at 22 °C.

[00100] Non-limiting examples of fragrance modulators include the following materials: C12 alcohol, oxacyclohexadec-12 / 13-en-2-one, 3-[(2',2',3'-trimethyl3'-cyclopenten-1'-yl)methoxy]-2-butanol, cyclohexadecanone, (Z)-4-cyclopentadecen-1-one, cyclopentadecanone, (8Z)-oxacycloheptadec-8-en-2-one, 2-[5-(tetrahydro-5-methyl-5-vinyl-2-furyl)-tetrahydro-5-methyl-2-furyl]-2-propanol, muguet aldehyde, 1,5,8-trimethyl-13-oxabicyclo[10.1.0]trideca-4,8-diene, (+-)-4,6,6,7,8,8-hexamethyl-1,3,4,6,7,8-hexahydrocyclopenta[g]isochromene, (+)-(1S,2S,3S,5R)-2,6,6-trimethylspiro[bicyclo[3.1.1]heptane-3,1'-cyclohexane]-2'-en-4'-one, oxacyclohexadecan-2-one, 2-{(1S)-1-[(1R)-3,3-dimethylcyclohexyl]ethoxy}-2oxoethyl propionate, (+)-(4R,4aS,6R)-4,4a-dimethyl-6-(1-propen-2-yl)-4,4a,5,6,7,8-hexahydro2(3H)-naphthalenone, amylcinnamaldehyde, aldehyde hexyl cinnamic acid, hexyl salicylate, (1E)-1-(2,6,6-trimethyl-1-cyclohexen-1-yl)-1,6-heptadien-3-one, and (9Z)-9-cycloheptadecen-1-one.

[00101] In some embodiments, the hydrophobic material comprises hydrophobic solvents or other hydrophobic compounds, such as those selected from the group consisting of: isopropyl myristate, triglycerides (e.g., NEOBEE MCT oil, vegetable oils), D-limonene, silicone oil, mineral oil and mixtures thereof with optionally hydrophilic solvents, for example, selected from the group consisting of 1,4-butanediol, benzyl alcohol, triethyl citrate, Petition 870250080325, dated 08 / 09 / 2025, page 39 / 125 29 / 97 triacetin, benzyl acetate, ethyl acetate, propylene glycol (1,2-propanediol), 1,3-propanediol, dipropylene glycol, glycerol, glycol ethers and mixtures thereof.

[00102] In some embodiments, the hydrophobic material is free of any active ingredient (such as perfume, flavor or aroma).

[00103] The term biocide refers to a chemical substance with the ability to kill living organisms (e.g., microorganisms) or reduce or prevent their growth and / or accumulation. Biocides are commonly used in medicine, agriculture, forestry, and industry, where they prevent contamination of, for example, water, agricultural products, including seeds, and pipelines. A biocide can be a pesticide, including fungicide, herbicide, insecticide, algaecide, molluscicide, miticide, and rodenticide; and / or an antimicrobial such as a germicide, antibiotic, antibacterial, antiviral, antifungal, antiprotozoal, or antiparasitic.

[00104] The term pest control agent refers to a substance that serves to repel or attract pests, reduce, inhibit or promote their growth, development or activity. Pests refer to any living organism, whether animal, plant or fungus, that is invasive or problematic to plants or animals; pests include insects, namely arthropods, mites, spiders, fungi, weeds, bacteria and other microorganisms.

[00105] In some embodiments, the hydrophobic material comprises aromatic compounds. These compounds may also be classified as fragrance compounds or flavor compounds. As used in this document, the term typically refers to ingestible compounds that impart aromas to various edible articles, such as food products, beverages, pet food, and oral hygiene products. Such compounds are well known in the art and are presented in reference books such as Maarse, Volatile Compounds in Food and Beverages (1991). Common examples of such volatile compounds are compounds found in hop oil, fruits, vegetables, herbs, spices, meats, alcoholic products, nuts, and flowers. Such compounds include low molecular weight aldehydes, alcohols, carboxylic acids, ketones, lactones, and esters, as well as certain terpenes and terpenoids. Petition 870250080325, dated 09 / 08 / 2025, p. 40 / 125 30 / 97

[00106] The terms flavor or flavoring compound or flavoring oil refer to a flavoring ingredient or a mixture of flavoring ingredients, which may be mixed with solvents or adjuvants currently in use for the preparation of a flavoring formulation, for example, intended to be added to an edible composition or a chewable product to impart, enhance or modify its organoleptic properties, in particular its flavor or taste. Flavoring ingredients are well known to a person skilled in the art and their natures do not require a detailed description here, which, in any case, would not be exhaustive, whereby the flavorist skilled in the art may select them based on his general knowledge and according to the intended use and application and the desired organoleptic effect to be achieved.Many of these flavoring ingredients are listed in reference texts, such as Arctander's book, Perfume and Flavor Chemicals (1969), or its more recent versions, or in other works of a similar nature, such as Fenaroli's Handbook of Flavoring Ingredients (1975) or Synthetic Food Adjuncts (1947). Solvents and adjuvants commonly used for the preparation of a flavoring formulation are also well known in the art.

[00107] In some embodiments, the flavor is a mint flavor. In a more particular embodiment, the mint is selected from the group consisting of peppermint and spearmint. In some embodiments, the flavor is a cooling agent or mixtures thereof. In some embodiments, the flavor is a menthol flavor.

[00108] In some embodiments, the flavor is a fruit or vegetable flavor, such as fruit-derived or fruit-based flavors in which citric acid is the predominant acid; the natural acid includes, but is not limited to, for example, citrus fruits (e.g., lemon, lime), limonene, strawberry, orange, and pineapple. In some embodiments, the flavors are lemon, lime, or orange, in which the flavor is extracted from the fruit. In some embodiments, the flavor is a juice or extract of oranges, lemons, grapefruits, limes, citrons, clementines, tangerines, mandarins, and any other citrus fruit, or variation or hybrid thereof. In some embodiments, the flavor is a Petition 870250080325, dated 09 / 08 / 2025, p. 41 / 125 31 / 97 liquid extracted or distilled from oranges, lemons, grapefruits, limes, citrons, clementines, tangerines, mandarins, any other citrus fruit or variation or hybrid thereof, pomegranates, kiwis, watermelons, apples, bananas, blueberries, melons, ginger, peppers, cucumbers, passion fruit, mangoes, pears, tomatoes and strawberries.

[00109] In some embodiments, the flavor comprises limonene and, in one particular embodiment, the composition is a citrus fruit that additionally comprises limonene. In another particular embodiment, the flavor comprises a flavor selected from the group comprising strawberry, orange, lime, tropical, mixed berries and pineapple.

[00110] Any other suitable flavoring may be used. In some embodiments, the flavoring comprises synthetic flavor oils and flavoring oils or aromatics, oleoresins and extracts derived from plants, leaves, flowers, fruits, and so forth, or combinations thereof. Non-limiting examples of flavor oils include peppermint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay leaf oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, nutmeg aril, bitter almond oil, and cassia oil.Non-limiting examples of other flavors include natural and synthetic fruit flavors, such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya, and so on.Other potential flavors include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, an oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafoetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, and a chili pepper flavor. Petition 870250080325, dated 09 / 08 / 2025, p. 42 / 125 32 / 97 Jamaica, a cinnamon flavor, a chamomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a salty flavor, a Sichuan pepper flavor, a perilla flavor, a juniper berry flavor, a ginger flavor, a star anise flavor, a horseradish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a nutmeg flavor, a basil flavor, a marjoram flavor, a rosemary flavor, a bay leaf flavor, and a wasabi (Japanese horseradish) flavor; alcoholic flavors, such as a wine flavor, a whiskey flavor, a brandy flavor, a rum flavor, a gin flavor, and a liqueur flavor; floral flavors; and vegetable flavors, such as an onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, a mushroom flavor, and a tomato flavor.These flavoring agents can be used in liquid or solid form and can be used individually or in mixtures. In the context of dairy products or dairy analogues, the most commonly used flavoring agents are those that impart flavors such as vanilla, French vanilla, chocolate, banana, lemon, hazelnut, coconut, almond, strawberry, mocha, coffee, tea, chai, cinnamon, caramel, cream, brown sugar, toffee caramel, pecan, pecan butter, toffee caramel, Irish cream, white chocolate, raspberry, pumpkin pie spice, peppermint, or any combination thereof.

[00111] In some embodiments, the flavor compounds comprise one or more taste modifiers.The term flavor modifier refers to an active ingredient that acts on the taste receptors of a mammal or enhances a sensory characteristic related to mouthfeel (such as body, roundness, or mouth coating) of a flavored product being consumed. Non-limiting examples of flavor modifiers include active ingredients that intensify, modify, or impart saltiness, fatness, umami, kokumi, warmth sensation, cooling sensation, sweetness, acidity, tingling, bitterness, or sour taste. In some embodiments, the hydrophobic material comprises a sweetness enhancer, such as hesperetin dihydrochalcone. Petition 870250080325, dated 08 / 09 / 2025, page 43 / 125 33 / 97 hesperitin dihydrochalcone-4'-O'-glucoside, neo-hesperitin dihydrochalcone, brazzein, hesperidin, phyllodulcin, naringenin, naringin, florretin, glycosylated steviol glycosides, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusosides, eriodictiol, homeeriodictiol or synthetic compounds, as any set of compounds before in US Patents Nos. 8,541,421; 8,815,956; 9,834,544; 8,592,592; 8,877,922; 9,000,054 and 9,000,051, as well as in Patent Application Publication No. US 2017 / 0119032. In some embodiments, the hydrophobic material comprises an umami or kokumi enhancer, such as any compounds set forth in US Patents Nos. 8,735,081; 8,124,121; and 8,968.708, or in PCT Publications No. WO 2021 / 063942, WO 2022 / 231918 and WO 2022 / 231908, as well as compounds such as (2R,4R)-1,2,4-trihydroxy-heptadec-16-ene, (2R,4R)-1,2,4-trihydroxyheptadec-16-yne, or a mixture thereof; (3R,5S)-1-(4-hydroxy-3-methoxyphenyl)decane-3,5-diol diacetate; and N(heptane-4-yl)benzo[d][1,3]dioxol-5-carboxamide.

[00112] Flavoring ingredients can be a complex flavor that emulates certain organoleptic characteristics, such as sweet and salty tones, for example in chicken, beef, pork or shrimp flavors.

[00113] In some embodiments, suitable sweetening components are included in the microparticles, particularly in the hydrophobic material. In some embodiments, the sweetening component is selected from the group consisting of: a sugar (such as sucrose, fructose, glucose or any combination thereof, including high fructose corn syrup), a stevia component (such as stevioside, rebaudioside A, remaudioside D, rebaudioside M and the like), sodium cyclamate, aspartame, neotame, sucralose, sodium saccharin, acesulfame K, mogrosides (such as mogroside V, isomogroside V, siamenoside I, alpha-1,6 isomer of siamenoside I or mixtures thereof).

[00114] In some embodiments, the flavoring is a flavoring that provides a meaty or salty hue, including flavorings or hues of beef, lamb, bison, smoke, pork, bacon, ham, sausage, chicken, turkey, goose, duck, mushroom, celery, tomato, onion, garlic, carrot, leek, fish, shellfish, soy, Petition 870250080325, dated 09 / 08 / 2025, p. 44 / 125 34 / 97 miso and similar products. In some other forms, the flavoring comprises one or more lactones, which give a creamy taste to the edible composition.

[00115] In some embodiments, the flavoring comprises a yeast extract, such as a yeast lysate. Such extracts may be obtained from any suitable yeast strain wherein such extracts are suitable for human consumption. Non-limiting examples of such yeasts include: yeasts of the genus Saccharomyces, such as Saccharomyces cerevisiae or Saccharomyces pastorianus; yeasts of the genus Candida, such as Candida utilis; yeasts of the genus Kluyveromyces, such as Kluyveromyces lactis or Kluyveromyces marxianus; yeasts of the genus Pichia, such as Pichia pastoris; yeasts of the genus Debaryomyces, such as Debaryomyces hansenii; and yeasts of the genus Zygosaccharomyces, such as Zygosaccharomyces mellis. In some embodiments, the yeast is yeast collected after the manufacture of beer, sake or similar products. In some forms, the yeast is a yeast that has undergone drying treatment (dried yeast) after collection.

[00116] Such extracts can be produced by any suitable means. In general, yeast extracts or lysates are made by extracting the contents of yeast cells from the cell wall material. In many cases, digestive enzymes in the cells (or additional enzymes added to the composition) break down the proteins and polynucleotides in the yeast into amino acids, oligopeptides (e.g., from 2 to 10 peptides), nucleotides, oligonucleotides (from 2 to 10 nucleotides), and mixtures thereof. A yeast lysate can be prepared by performing lysis of a yeast.For example, in some embodiments, the yeast after culturing is ground or lysed by an enzymatic decomposition method, an autodigestion method, an alkaline extraction method, a hot water extraction method, an acid decomposition method, an ultrasonic grinding method, grinding with a homogenizer, a freeze-thaw method or similar (two or more of the same may be used in combination), through which a yeast lysate is obtained. The yeast may be cultivated by a conventional method. In some... Petition 870250080325, dated 08 / 09 / 2025, page 45 / 125 In 35 / 97 methods, the yeast, after culturing, is heat-treated and then treated with a lytic enzyme to obtain an enzymatic lysate. The conditions for heat treatment are, for example, 80°C to 90°C for 5 to 30 minutes. As with the lytic enzyme used for the enzymatic decomposition method, various enzymes can be used as long as they can lyse the yeast cell wall. The reaction conditions can be defined to be optimal or suitable for the lytic enzyme (or enzymes) to be used, and specific examples include a temperature of 50°C to 60°C and a pH of 7.0 to 8.0. The reaction time is also not particularly limited and can be, for example, 3 to 5 hours.

[00117] Compositions comprising yeast lysate can be obtained from a variety of commercial sources. For example, in some embodiments, the yeast lysate is supplied by the flavoring additive sold under the name MODUMAX (DSM Food Specialties BV, Delft, Netherlands).

[00118] In some embodiments, the hydrophobic material is in a liquid or solid state at temperatures ranging from 20 °C to 30 °C. In some embodiments, the hydrophobic material is a liquid at temperatures ranging from 20 °C to 30 °C. In some embodiments, the hydrophobic material is a solid at temperatures ranging from 20 °C to 30 °C.

[00119] In general, the core material is hydrophobic, meaning that it is immiscible with water at temperatures in the range of 20 °C to 30 °C and is present in the form of a separate hydrophobic phase.

[00120] In some embodiments, the core comprises at least 5% by weight, or at least 10% by weight, or at least 20% by weight, or at least 30% by weight, or at least 40% by weight, of chemical compounds having a vapor pressure greater than 0.007 Pa (where vapor pressure is specified for a reference temperature of 25 °C), based on the total weight of the hydrophobic material. In some embodiments, the hydrophobic material comprises at least 10% by weight of compounds having a vapor pressure greater than 0.1 Pa at 25 °C, or greater than 1 Pa at 25 °C, or greater than 10 Pa at 25 °C. Petition 870250080325, dated 08 / 09 / 2025, page 46 / 125 36 / 97

[00121] The given value of 0.007 Pa at 25 °C for vapor pressure is generally considered a limiting value that identifies compounds with volatile character. For the purposes of this disclosure, vapor pressures are determined by calculation using the method disclosed in the EPI suite software (2000), U.S. Environmental Protection Agency.

[00122] In some embodiments, the core of the coacervate core-shell microcapsule comprises a flavor ingredient. In other words, the flavor ingredient is encapsulated within the core of the coacervate core-shell microcapsule.

[00123] In some embodiments, the core of the coacervate core-shell microcapsule may comprise a fat matrix, for example, wherein the fat matrix comprises food-grade oils. The fat matrix may include (i) a hydrogenated oil or (ii) a hydrogenated fat or (iii) cocoa butter or (iv) a mixture of i-iii. In some embodiments, the hydrogenated oils include hydrogenated palm oil, hydrogenated soybean oil, and hydrogenated cottonseed oil. In some embodiments, the hydrogenated fat includes cocoa butter. In some other embodiments, the fat matrix comprises a mixture of a hydrogenated fat and an oil. In some other embodiments, the fat matrix comprises a mixture of hydrogenated palm oil with coconut butter or cocoa butter.

[00124] In some embodiments, the microcapsule shell or the microparticle itself (if it is a precipitate) additionally comprises an additional polymeric material, such as a material selected from the group consisting of polyurea, polyurethane, polyamide, polyester, polyacrylate, polysiloxane, polycarbonate, polysulfonamide, urea-formaldehyde polymers, melamine and formaldehyde, melamine and urea, or melamine and glyoxal and any mixtures thereof. In some embodiments, the microcapsule shell or the microparticle itself (if it is a precipitate) additionally comprises polyurea. In some embodiments, the microcapsule shell or the microparticle itself (if it is a precipitate) additionally comprises more additional polymeric material. In some embodiments, the microcapsule shell or the microparticle itself (if it is a Petition 870250080325, dated 09 / 08 / 2025, p. 47 / 125 37 / 97 precipitate) is a compound made of a coacervate material and a polymeric material.

[00125] In some embodiments, the additional polymeric material forms an inner layer, where the microparticle is a coacervate core microcapsule. In some other embodiments, the microcapsule shell comprises an inner layer made of a polymeric material and an outer coacervate layer comprising the algae protein extract.

[00126] As noted above, in some embodiments, the algal proteins in the microparticle are cross-linked. Cross-linking can be performed using different types of cross-linking agents. Typically, a cross-linking agent is used to harden the microparticle, such as the microcapsule shell. Suitable cross-linking agents include, but are not limited to, formaldehyde, genipin, tannins (as polyphenols), acetaldehyde, glutaraldehyde, glyoxal, chromium alum, and transglutaminase. The cross-linking agent can be used at any suitable concentration. In some embodiments, the cross-linker is used in an amount that is in the range of 0.001% by weight to 5% by weight, or 0.005% by weight to 2% by weight, based on the total weight of the emulsion and / or suspension (flowing paste) used to perform the cross-linking.

[00127] In some embodiments, the crosslinking agent is glutaraldehyde. In some of these embodiments, the crosslinking agent is used in an amount ranging from 0.005% by weight to 5% by weight, based on the total weight of the emulsion and / or suspension (fluid paste) used to perform the crosslinking. Glutaraldehyde is well described in the relevant literature and is commercially available.

[00128] In some other embodiments, the crosslinking agent is an enzyme, such as a transglutaminase enzyme. In some embodiments, the enzyme is dispersed in a carrier. A suitable non-limiting example is ACTIVA TI (Ajinomoto, Tokyo, JP). In some of these embodiments, the commercial product is added in an amount such that the enzymatic actives are present in an amount that is in the range of 0.001% by weight to 5% by weight, or 0.001% by weight to 1% by weight, or 0.001% by weight to 0.1% by weight, or 0.005% by weight to 0.02% by weight. Petition 870250080325, dated 09 / 08 / 2025, p. 48 / 125 38 / 97% by weight, based on the protein content and total weight of the emulsion and / or suspension (fluid paste) used to perform the crosslinking.

[00129] Crosslinking can be carried out at any suitable temperature. In some embodiments, crosslinking is carried out at a temperature in the range of 5 °C to 60 °C, or 15 °C to 50 °C, or 20 °C to 45 °C.

[00130] Cross-coating can be performed at any suitable pH. In embodiments where cross-linking is performed enzymatically using transglutaminase, the pH, in certain embodiments, is in the range of 3 to 8, or 4 to 7.

[00131] Reticulation can be performed for any suitable period of time. In some embodiments, reticulation is performed for a period of time that is in the range of 1 hour to 20 hours, or 2 hours to 12 hours, or 7 hours to 10 hours, or 1 hour to 15 hours, or 1 hour to 4 hours.

[00132] When the crosslinker is an enzyme, it may be desirable to perform a heat treatment on the flow paste to deactivate the enzyme. Typically, the heat treatment is carried out at a temperature in the range of 70 °C to 90 °C.

[00133] In some other embodiments, the microparticle can be hardened by methods other than crosslinking with the use of the crosslinking agents mentioned above.These methods include, but are not limited to: (i) hardening the shell by thermal annealing, which is achieved by heating the capsules; in some embodiments, the heating is carried out at a temperature close to the protein denaturation temperature, for example, equal to or greater than the protein denaturation temperature; (ii) hardening the shell by altering the pH (which may be termed pH cooling) until the shell density is increased; (iii) hardening the shell by altering the ionic strength to a range in which the protein density is increased, which can be achieved by adding solutes, for example, by adding salt; (iv) hardening the shell by modifying the continuous aqueous phase by adding water-miscible additives so as to increase the shell density, for example, by adding glycerol, propylene glycol, ethanol or isopropanol; and (v) hardening the shell. Petition 870250080325, dated 09 / 08 / 2025, p. 49 / 125 39 / 97 by any combination of methods I-IV, whether sequentially, simultaneously, or by combining any of the methods I-IV, either sequentially or simultaneously.

[00134] In some embodiments, the microparticle is crosslinked only by heat treatment. In embodiments where the microparticle comprises a biopolymer, the biopolymer functions as a crosslinking agent.

[00135] In some embodiments, the microparticle or casing material is a biodegradable material. In some embodiments, the casing has a biodegradability of at least 40%, or at least 45%, or at least 50%, or at least 60%, or at least 65%, or at least 70%, or at least 75%, or at least 80%, or at least 85%, or at least 90%, or at least 95%, or at least 98%, within 60 days according to OECD301F.

[00136] In some embodiments, the hydrophobic material encapsulated by the casing has a biodegradability of at least 40%, or at least 45%, or at least 50%, or at least 60%, or at least 65%, or at least 70%, or at least 75%, or at least 80%, or at least 85%, or at least 90%, or at least 95%, or at least 98%, within 60 days in accordance with OECD301F.

[00137] Note that OECD301F is a standard test method on biodegradability from the Organisation for Economic Co-operation and Development. A typical method of bark extraction for measuring biodegradability is revealed in Gasparini et al., Molecules, volume 25, page 718 (2020).

[00138] In some embodiments, the microparticles disclosed herein comprise an outer coating material selected from the group consisting of: a polysaccharide, a cationic polymer, a polysuccinimide derivative (such as that described in PCT Publication No. WO 2021 / 185724), an algal protein or other proteins, and mixtures thereof to form an outer coating of the microparticle.

[00139] Polysaccharide polymers are well known to a person skilled in the art. In some embodiments, the polysaccharides are selected Petition 870250080325, dated 08 / 09 / 2025, page 50 / 125 40 / 97 from the group consisting of locust bean gum, xyloglucan, guar gum, hydroxypropyl guar, hydroxypropylcellulose and hydroxypropylmethylcellulose, pectin and mixtures thereof.

[00140] In some embodiments, the coating is a cationic coating. Cationic polymers are also well known to a person skilled in the art. In some embodiments, the cationic polymers have cationic charge densities of at least 0.5 meq / g, or at least 1.5 meq / g, but also not more than 7 meq / g, or not more than 6.2 meq / g. The cationic charge density of the cationic polymers can be determined by the Kjeldahl method, as described in the U.S. Pharmacopoeia under chemical tests for nitrogen determination. In some embodiments, the cationic polymers are selected from those containing units comprising primary, secondary, tertiary, or quaternary amine groups that may be part of the main polymer chain or may be supported by a side substituent directly connected thereto.The weight-average molecular weight (Mw) of the cationic polymer is in the range, in certain embodiments, of 10 kDa to 3500 kDa, or of 50 kDa to 2000 kDa.

[00141] In some embodiments, the cationic polymers are polymers derived from acrylamide, methacrylamide, N-vinylpyrrolidone, quaternized N,N-dimethylaminomethacrylate, diallyldimethylammonium chloride, quaternized vinylimidazole (3-methyl-1-vinyl-1H-imidazole-3-io chloride), vinylpyrrolidone, acrylamidopropyltrimonium chloride, cassia hydroxypropyltrimonium chloride, guar hydroxypropyltrimonium chloride or 2-hydroxypropyltrimethylammonium chloride ether of polygalactomannan, hydroxypropyltrimonium chloride of starch and hydroxypropyltrimonium chloride of cellulose.In some embodiments, copolymers are selected from the group consisting of polyquaternium-5, polyquaternium-6, polyquaternium-7, polyquaternium-10, polyquaternium-11, polyquaternium-16, polyquaternium-22, polyquaternium-28, polyquaternium-43, polyquaternium-44, polyquaternium-46, cassia hydroxypropyltrimonium chloride, guar hydroxypropyltrimonium chloride or 2-hydroxypropyltrimethylammonium chloride ether of polygalactomannan, hydroxypropyltrimonium chloride of starch and hydroxypropyltrimonium chloride of cellulose. Some non-limiting examples of... Petition 870250080325, dated 08 / 09 / 2025, page 51 / 125 41 / 97 commercially available products include SALCARE SC60 (acrylamide-propyltrimonium chloride cationic copolymer (BASF, Ludwigshafen, DE)) or the LUVIQUAT product line, such as PQ 11N, FC 550 or Style (polyquaternium-11 to 68 or quaternized vinylpyrrolidone copolymers (BASF, Ludwigshafen, DE)), or JAGUAR (C13S or C17, (Solvay, Brussels, BE)).

[00142] These polymers may be added in any suitable amount. In some embodiments, the amount added is in the range of 0% w / w to 5% w / w, or 0.1% w / w to 2% w / w, wherein the percentage is expressed as w / w relative to the total weight of the fluid paste. It is understood by a person skilled in the art that only a portion of said added polymers will be incorporated or deposited in the microcapsule shell. PREPARATION PROCESS

[00143] In certain aspects, the disclosure provides a process for preparing a microparticle of the first aspect or any embodiment thereof, wherein the process comprises: (a) preparing an aqueous medium comprising the algae protein extract and, if present, the biopolymer in dissolved form; (b) optionally introducing hydrophobic material and forming an emulsion or a suspension of the hydrophobic material in the aqueous medium; (c) forming a coacervate or a precipitate which, when hydrophobic material is present, forms an envelope comprising the algae protein extract and, if present, the biopolymer around a core comprising the hydrophobic material; and (d) optionally crosslinking the algae protein extract and, if present, the biopolymer.

[00144] In some embodiments, the aqueous medium also comprises an alcohol such as glycerol, 1,4-butanediol, ethylene glycol, propylene glycol and mixtures thereof.In some other forms, the aqueous medium consists of water or consists essentially of water.

[00145] It is understood that certain steps set out above may be performed simultaneously when possible. Additionally, while the above order of the process steps is understood to be the preferred order, it may be possible to change the order of some of the steps. Petition 870250080325, dated 08 / 09 / 2025, page 52 / 125 42 / 97

[00146] In some embodiments, in any of the steps set out above, the steps may also include a dilution step in which additional solvent, such as water, is added to any of the solutions or mixtures thereof.

[00147] In some embodiments, in any of the steps described above, the steps may also include modifying the pH value of the mixture. In some embodiments, the pH of the algal protein extract solution and the biopolymer solution are acidified to be low, so that the isoelectric point of the algal protein is not crossed during the mixing process.

[00148] In some embodiments, algae protein extract is obtained by extraction from a natural protein source, such as microalgae or microalgae, typically performed at a pH in the range of 3 to 10 or 4 to 7.

[00149] In some embodiments, extraction is performed by dispersing the natural source material in water and adjusting the pH value to a range of 3 to 10, then heating the solution to a temperature in the range of 40 °C to 70 °C, centrifuging the dispersion and collecting the extract that is present as the protein-rich supernatant. The collected supernatant is then freeze-dried or spray-dried to obtain a soluble algae protein powder.

[00150] In the process set forth in this document, the solution may include the dissolution of at least one algae protein extract (according to any of the embodiments set forth above) in an aqueous solution, such as water. In the solution, the algae protein extract may be present in the aqueous solution in an amount such as 0.5% by weight to 30% by weight, or 1% by weight to 15% by weight, or 5% by weight to 15% by weight, based on the total weight of the solution.

[00151] In some embodiments, a second solution comprises the dissolution of at least one biopolymer (according to any of the embodiments set forth above), such as gum arabic or a vegetable protein, in an aqueous solution, such as water. In the solution, the biopolymer may be present in the aqueous solution in an amount such as 0.5% by weight to 30% by weight, or 1% by weight to 15% by weight, or 5% by weight to 15% by weight, based on the total weight. Petition 870250080325, dated 09 / 08 / 2025, p. 53 / 125 43 / 97 of the solution.

[00152] The seaweed protein extract solution is then diluted to a concentration less than 90% of the initial concentration to form precipitates or coacervates. In fact, it has been found that dilution of the solution can induce the formation of precipitates or coacervates. Typically, after the dilution step, the concentration of seaweed protein extract in the aqueous phase is in the range of 0.5 wt to 15 wt, or 1 wt to 10 wt.

[00153] In some embodiments, the above solutions may be mixed under stirring to form the third solution. In some of these embodiments, the pH of the third aqueous solution is adjusted to a pH value not exceeding 4.7, or not exceeding 4.3, or not exceeding 3.5. The pH of the third aqueous solution may be adjusted by adding a food-grade acidic solution, such as by adding an aqueous solution of lactic acid.

[00154] When present, the hydrophobic material can be introduced into the first or third solution under shear to form an emulsion or a suspension. The emulsion or suspension can be prepared conventionally. The emulsion or suspension can be prepared by adding the hydrophobic material to the third solution for a period ranging from 3 to 10 minutes, or from 4 to 6 minutes. The emulsion or suspension can be prepared with an impeller stirrer that is set to a speed ranging from 300 rpm to 400 rpm. The stirrer speed can be adjusted as desired.

[00155] In embodiments where a coacervate is formed, two separate phases can be created, namely, a coacervate phase (enriched in polymer) and the coexisting solvent (depleted in polymer). The coacervate phase can generally be composed of algal protein extract and, optionally, of biopolymer. Coacervation can be facilitated by modifying the pH. The pH can be adjusted by adding a food-grade acidic or basic solution, such as an aqueous solution of lactic acid or a sodium hydroxide solution.

[00156] Phase separation can also be induced by several other Petition 870250080325, dated 09 / 08 / 2025, p. 54 / 125 44 / 97 ways, altering the physical-chemical environment of the solution, for example, salting or adding a second high molecular weight component in order to induce phase separation.

[00157] In some embodiments, when the core-shell microcapsule comprises an additional polymeric material, a polyfunctional monomer is added in the oil phase (in addition to the hydrophobic material) or in the aqueous phase. In some embodiments, a reagent is added during the process, such as in the aqueous phase. Non-limiting examples of suitable reagents include alcohols, amines, phenols, and thiols. The term polyfunctional monomer refers to a molecule that, as a unit, reacts or chemically bonds to form a polymer or supramolecular polymer. The polyfunctional polymer of the present disclosure has at least two functions with the ability to form a microcapsule shell.

[00158] The polyfunctional monomer may be selected from the group consisting of at least one polyisocyanate, polymaleic anhydride, polyacid chloride, polyepoxide, acrylate monomers, polyalkoxysilane, melamine-based resin, and mixtures thereof. In some embodiments, the polyfunctional monomer used in the process is present in amounts ranging from 0.1% by weight to 15% by weight, or from 0.5% by weight to 10% by weight, or from 0.8% by weight to 6% by weight, or from 1% by weight to 3% by weight, based on the total weight of the mixture.

[00159] In certain aspects, the revelation also provides coacervate core-shell particles and microcapsules made by the process described above.

[00160] In certain aspects, the disclosure also provides a process for preparing a microcapsule powder comprising the steps defined above and an additional step of subjecting the resulting paste to a drying step, such as spray drying, freeze drying, vacuum drying, fluidized bed drying, freeze-drying, or any other drying technique to convert a microparticle paste into powder, to provide the microparticles as in powder form. The methods for doing this are well known to the average skilled technician. In some embodiments, the fluid paste is spray-dried in the presence of a polymeric carrier material, such as polyvinyl acetate, polyvinyl alcohol, Petition 870250080325, dated 08 / 09 / 2025, page 55 / 125 45 / 97 dextrins, natural or modified starch, vegetable gums, pectins, xanthan gums, alginates, carrageenans or cellulose derivatives to provide powdered microcapsules.

[00161] Other suitable drying methods are known, including, but not limited to, extrusion, plating, spray granulation, fluidized bed processes or even drying at room temperature using materials (carrier, desiccant) that meet specific criteria, as disclosed in PCT Publication No. WO 2017 / 134179.

[00162] Drying the fluid paste to form a powder can be useful in situations where the concentration of microparticles in the fluid paste is lower than desired, so converting the product into a powder form using a drying process is beneficial. In such embodiments, a dry powder form can facilitate the use of microparticles in applications where high concentrations are desired and, therefore, without inducing any dilution of the final product. In some cases, a dry form may also offer storage advantages.

[00163] In some embodiments, the carrier material comprises free hydrophobic material that may be the same as or different from the hydrophobic material of the microcapsule core.

[00164] When microparticles are in the form of a fluid paste, the microparticle fluid paste may include auxiliary ingredients such as thickening agents, rheology modifiers, antimicrobial agents, opacity-building agents, mica particles, salts, pH stabilizers, and buffers. These materials, when present, are generally present in an amount ranging from 0.01% by weight to 15% by weight, based on the total weight of the paste.

[00165] In some embodiments, the microparticle paste comprises free (non-encapsulated) perfume compounds, flavor compounds or aroma compounds, for example, in an amount ranging from 5% by weight to 50% by weight, based on the total weight of the paste.

[00166] In some embodiments, the microparticles provided in this document are used in combination with other types of microparticles, such as Petition 870250080325, dated 08 / 09 / 2025, page 56 / 125 46 / 97 microparticles that differ in terms of the composition of the precipitated material or the coacervate envelope material, or microparticles that contain a different hydrophobic material.

[00167] In some embodiments, the microparticle delivery system is in the form of a fluid paste. Edible uses and related methods

[00168] In certain aspects, the disclosure provides the use of a plurality of microparticles as described above, according to any of their embodiments, to enhance the taste of an ingestible composition. The concentration of microparticles introduced into the ingestible composition is in the range according to the desired utility. In some embodiments, for example, the plurality of microparticles is present in the ingestible composition at a concentration that is in the range of 0.01% by weight to 20% by weight, based on the total dry weight of the ingestible composition. In some embodiments, enhancing a taste comprises enhancing the mouthfeel, enhancing a texture, enhancing perceived creaminess, enhancing perceived fat, or enhancing perceived juiciness, or any combination thereof. In some other embodiments, enhancing a taste comprises the introduction of flavor compounds or aroma compounds into the ingestible composition.

[00169] In certain related aspects, the disclosure provides a method for improving the taste of an ingestible composition, the method comprising introducing into the ingestible composition a plurality of microparticles described above, according to any of its embodiments. The concentration of microparticles introduced into the ingestible composition is in the range according to the desired utility. In some embodiments, for example, the plurality of microparticles is present in the ingestible composition at a concentration that is in the range of 0.001% by weight to 10% by weight, based on the total dry weight of the ingestible composition. In some embodiments, improving a taste comprises enhancing the mouthfeel, enhancing a texture, enhancing perceived creaminess, enhancing perceived fat, or enhancing perceived juiciness or Petition 870250080325, dated 09 / 08 / 2025, p. 57 / 125 47 / 97 any combination thereof. In some other embodiments, enhancing a flavor involves the introduction of flavor compounds or aroma compounds into the ingestible composition.

[00170] The uses and methods mentioned above can be employed in the context of any suitable ingestible composition. Examples of such ingestible compositions are described below. Such ingestible compositions can be used appropriately with these uses and methods. INGESTIBLE COMPOSITIONS

[00171] In certain aspects, the disclosure provides ingestible compositions comprising a plurality of microparticles described above, according to any of its embodiments. The plurality of microparticles may be present in any suitable concentration within the ingestible composition. For example, in some embodiments, the plurality of microparticles is from 0.01% by weight to 20% by weight, or from 0.05% by weight to 10% by weight, or from 0.10% by weight to 5% by weight, based on the total dry weight of the ingestible composition.

[00172] The ingestible composition may include other ingredients. Non-limiting examples of such additional ingredients are set forth below. OTHER NON-ANIMAL PROTEINS

[00173] In certain embodiments, the ingestible compositions comprise one or more other non-animal proteins that are not in complexed form. These other non-animal proteins include, without limitation, vegetable proteins, other algal proteins, mycoproteins, or combinations thereof. In some embodiments, the other non-animal proteins are vegetable proteins. Non-limiting examples of such vegetable proteins include hemp protein, almond protein, cashew protein, canola protein, chickpea protein, wheat protein, potato protein, lupin, rice protein, pea protein, soy protein, broad bean protein, mung bean protein, sunflower protein, red lentil protein, oat protein, or any combination thereof. These other non-animal proteins, when present, may constitute any suitable proportion of the ingestible composition. For example, in some Petition 870250080325, dated 08 / 09 / 2025, page 58 / 125 48 / 97 modalities, the other non-animal protein represents from 1% by weight to 50% by weight, or from 1% by weight to 40% by weight, or from 1% by weight to 30% by weight, or from 1% by weight to 20% by weight, based on the total dry weight of the ingestible composition. FIBERS

[00174] In some forms, the ingestible composition includes one or more fibers. These fibers are generally derived from plants and include soluble and insoluble fibers.

[00175] As used in this document, the term soluble fiber refers to polysaccharides characterized as being soluble using the method of the Association of Official Analytical Chemists (AOAC) and as set forth in Prosky et al., J. Assoc. Off. Anal. Chem., volume 70(5), pages 1017-1023 (1988). Any suitable soluble fibers may be used, including, but not limited to, fruit fiber (such as citrus fiber), grain fibers, psyllium husk fiber, natural soluble fibers, and synthetic soluble fibers. Natural fibers include soluble corn fiber, maltodextrin, acacia, and hydrolyzed guar gum. Synthetic soluble fibers include polydextrose, modified food starch, and the like. Non-limiting examples of food-grade sources of soluble fiber include inulin, corn fiber, barley fiber, corn germ, ground oat hulls, ground corn bran, wheat bran aleurone layer derivatives, flaxseed meal,Whole flaxseed bran, winter barley flakes, oven-ground oat semolina, corn, pea fiber (e.g., Canadian yellow pea), Danish potatoes, konjac vegetable fiber (glucomannan), psyllium fiber from plantago ovata seed husks, psyllium husk, liquid agave fiber, rice bran, oat sprout fiber, amaranth sprout, lentil flour, grape seed fiber, apple, blueberry, cranberry, fig fiber, ciranda powder, carob powder, ground plum fiber, mango fiber, apple fiber, orange, orange pulp, strawberry, carrageenan hydrocolloid, seaweed derivatives eucheuma cottonnil, cottonseed, soy, kiwi, acacia gum fiber, bamboo, chia, potato, potato starch, pectin fiber (carbohydrate), hydrolyzed guar gum, carrot, soy, Petition 870250080325, dated 08 / 09 / 2025, page 59 / 125 49 / 97 soybean, chicory root, oats, wheat, tomato, polydextrose fiber, refined corn starch syrup, isomalto-oligosaccharide mixtures, soluble dextrin, citrus bioflavonoid mixtures, broken cell wall nutritional yeast, lipophilic fibers, prune juice, larch derivatives, oligosaccharide fibers, sugarcane derivatives, short-chain fructo-oligosaccharides, synthetic glucose polymers, polydextrose, pectin, polyanion compounds, cellulose fibers, cellulose fibers derived from hardwood plants and carboxymethylcellulose.

[00176] In some embodiments, the ingestible composition or the protein additive composition may also include certain insoluble fibers, which can provide structure and texture to the ingestible composition. Any suitable insoluble fiber may be used. In some embodiments, the insoluble fiber is a plant-derived fiber. Non-limiting examples include nut fibers, grain fibers, rice fibers, seed fibers, oat fibers, pea fibers, potato fibers, berry fibers, soy fibers, banana fibers, citrus fruit fibers, apple fibers, and carrot fibers. In some embodiments, the insoluble fiber is pea fiber.

[00177] In some embodiments, the ingestible composition comprises pea fiber, citrus fiber, potato fiber, psyllium fiber, acacia fiber, inulin, konjac fiber, or any combination thereof.

[00178] Fiber may comprise any appropriate proportion of the ingestible composition. For example, in some embodiments, fiber represents from 1% by weight to 50% by weight, or from 1% by weight to 40% by weight, or from 1% by weight to 30% by weight, or from 1% by weight to 20% by weight, or from 3% by weight to 50% by weight, or from 3% by weight to 40% by weight, or from 3% by weight to 30% by weight, or from 3% by weight to 20% by weight, based on the total dry weight of the ingestible composition. Flavorings, Extracts, and Flavor and Aroma Modifiers

[00179] In some embodiments, the ingestible composition includes one or more flavorings, extracts, flavor modifiers, aroma modifiers, or any combination thereof. This is in addition to any flavorings or aromatic compounds that may be encapsulated by the microparticles.

[00180] In some forms, the ingestible compositions revealed here Petition 870250080325, dated 09 / 08 / 2025, p. 60 / 125 50 / 97 comprise a flavoring. In general, the flavoring enhances the palatability and taste of the ingestible composition, or the resulting flavored product in which the ingestible composition is used. Such enhancement includes reducing the bitterness of the ingestible composition or the resulting flavored product, reducing the perception of astringency of the ingestible composition or the resulting flavored product, reducing the perception of green taste cues (such as pea taste) of the ingestible composition or the resulting flavored product, reducing the perception of cereal cues of the ingestible composition or the resulting flavored product, enhancing the perception of fat sensation of the ingestible composition or the resulting flavored product, enhancing the perception of sweetness of the ingestible composition or the resulting flavored product, enhancing the perception of savory taste (umami or kokumi) of the ingestible composition or the resulting flavored product,To enhance the mouthfeel or mouth coating of the ingestible composition or resulting flavored product, to enhance the perception of juiciness of the ingestible composition or resulting flavored product, to enhance the perception of thickness of the ingestible composition or resulting flavored product.

[00181] Any suitable flavoring may be used. In some embodiments, the flavoring comprises synthetic flavor oils and flavoring oils or aromatics, oleoresins and extracts derived from plants, leaves, flowers, fruits, and so forth, or combinations thereof. Non-limiting examples of flavor oils include peppermint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay leaf oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, nutmeg aril, bitter almond oil, and cassia oil.Non-limiting examples of other flavors include natural and synthetic fruit flavors, such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya, and so on. Other flavors in. Petition 870250080325, dated 08 / 09 / 2025, page 61 / 125 51 / 97 potential flavors include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, an oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor;spicy flavors, such as asafoetida flavor, ajowan flavor, anise flavor, angelica flavor, fennel flavor, allspice flavor, cinnamon flavor, chamomile flavor, mustard flavor, cardamom flavor, caraway flavor, cumin flavor, clove flavor, pepper flavor, coriander flavor, sassafras flavor, salty flavor, Sichuan pepper flavor, perilla flavor, juniper berry flavor, ginger flavor, star anise flavor, horseradish flavor, thyme flavor, tarragon flavor, dill flavor, capsicum flavor, nutmeg flavor, basil flavor, marjoram flavor, rosemary flavor, bay leaf flavor, and wasabi (Japanese horseradish) flavor; Alcoholic flavors, such as a wine flavor, a whiskey flavor, a cognac flavor, a rum flavor, a gin flavor, and a liqueur flavor; floral flavors;and vegetable flavors, such as an onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, a mushroom flavor, and a tomato flavor. These flavoring agents can be used in liquid or solid form and can be used individually or in mixtures by addition. In the context of dairy products or dairy analogues, the most commonly used flavoring agents are those that impart flavors such as vanilla, French vanilla, chocolate, banana, lemon, hazelnut, coconut, almond, strawberry, mocha coffee, coffee, tea, chai tea, cinnamon, caramel, cream, brown sugar, toffee caramel, pecan, pecan butter, toffee caramel, Irish cream, white chocolate, raspberry, pumpkin pie spice, peppermint, or any combination thereof.

[00182] In some embodiments, the flavoring is a flavoring that provides a meaty or salty hue, including meaty flavorings or hues. Petition 870250080325, dated 09 / 08 / 2025, p. 62 / 125 52 / 97 beef, lamb, bison, smoke, pork, bacon, ham, sausage, chicken, turkey, goose, duck, mushroom, celery, tomato, onion, garlic, carrot, leek, fish, shellfish, soy, miso and the like. In some other embodiments, the flavoring comprises one or more lactones, which give a creamy taste to the ingestible composition.

[00183] In some embodiments, the flavoring comprises a yeast extract, such as a yeast lysate. Such extracts may be obtained from any suitable yeast strain wherein such extracts are suitable for human consumption. Non-limiting examples of such yeasts include: yeasts of the genus Saccharomyces, such as Saccharomyces cerevisiae or Saccharomyces pastorianus; yeasts of the genus Candida, such as Candida utilis; yeasts of the genus Kluyveromyces, such as Kluyveromyces lactis or Kluyveromyces marxianus; yeasts of the genus Pichia, such as Pichia pastoris; yeasts of the genus Debaryomyces, such as Debaryomyces hansenii; and yeasts of the genus Zygosaccharomyces, such as Zygosaccharomyces mellis. In some embodiments, the yeast is yeast collected after the manufacture of beer, sake or similar products. In some forms, the yeast is a yeast that has undergone drying treatment (dried yeast) after collection.

[00184] Such extracts can be produced by any suitable means. In general, yeast extracts or lysates are made by extracting the contents of yeast cells from the cell wall material. In many cases, digestive enzymes in the cells (or additional enzymes added to the composition) break down the proteins and polynucleotides in the yeast into amino acids, oligopeptides (e.g., from 2 to 10 peptides), nucleotides, oligonucleotides (from 2 to 10 nucleotides), and mixtures thereof. A yeast lysate can be prepared by performing lysis of a yeast.For example, in some embodiments, the yeast after culturing is ground or lysed by an enzymatic decomposition method, a self-digestion method, an alkaline extraction method, a hot water extraction method, an acid decomposition method, an ultrasonic grinding method, grinding with a homogenizer, a freeze-thaw method or similar (two or more of the same). Petition 870250080325, dated 08 / 09 / 2025, page 63 / 125 53 / 97 can be used in combination), through which a yeast lysate is obtained. Yeast can be cultivated by a conventional method. In some embodiments, the yeast after cultivation is heat-treated and then treated with a lytic enzyme to obtain an enzymatic lysate. The conditions for heat treatment are, for example, 80 °C to 90 °C for 5 to 30 minutes. As with the lytic enzyme used for the enzymatic decomposition method, various enzymes can be used as long as they can lyse the yeast cell wall. The reaction conditions can be defined to be optimal or suitable for the lytic enzyme (or lytic enzymes) to be used, and specific examples may include a temperature of 50 °C to 60 °C and a pH of 7.0 to 8.0. The reaction time is also not particularly limited and can be, for example, 3 to 5 hours.

[00185] Compositions comprising yeast lysate can be obtained from a variety of commercial sources. For example, in some embodiments, the yeast lysate is supplied by the flavoring additive sold under the name MODUMAX (DSM Food Specialties BV, Delft, Netherlands).

[00186] The flavoring also includes, in certain embodiments, one or more additional flavor-modifying compounds, such as compounds that enhance sweetness (e.g., phloretin, naringenin, glycosylated steviol glycosides, etc.), compounds that block bitterness, compounds that enhance umami, compounds that enhance kokumi, compounds that reduce acidity or licorice flavor, compounds that enhance saltiness, compounds that enhance the cooling effect, compounds that improve mouthfeel, or any combination thereof.

[00187] In some embodiments, the ingestible composition comprises a sweetener. The sweetener may be present in any suitable concentration, depending on factors such as the sweetener's potency as a sweetener, its solubility, and the like.

[00188] In general, edible compositions and flavored products may include any suitable sweeteners, or combination of sweeteners. In some Petition 870250080325, dated 08 / 09 / 2025, page 64 / 125 In embodiments 54 / 97, the sweetener is a common saccharide sweetener, such as sucrose, fructose, glucose, and sweetener compositions comprising natural sugars, such as corn syrup (which includes high-fructose corn syrup), or other sweetener syrups or concentrates derived from natural fruit and vegetable sources. In some embodiments, the sweetener is sucrose, fructose, or a combination thereof. In some embodiments, the sweetener is sucrose. In some other embodiments, the sweetener is selected from rare natural sugars including D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-larbinose, D-turanose, and D-leucrose. In some embodiments, the sweetener is selected from semi-synthetic sugar alcohol sweeteners, such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltodextrin and the like.In some formulations, the sweetener is selected from artificial sweeteners, such as aspartame, saccharin, acesulfame-K, cyclamate, sucralose, and alitame. In some embodiments, the sweetener is selected from the group consisting of cyclamic acid, mogroside, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, allulose, neotame and other aspartame derivatives, glucose, D-tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysate (HSH), stevioside, rebaudioside A, other sweet stevia-based glycosides, chemically modified steviol glycosides (such as glycosylated steviol glycosides), mogrosides, chemically modified mogrosides (such as glycosylated mogrosides), carellam and other guanidine-based sweeteners. In some embodiments, the additional sweetener is a combination of two or more of the sweeteners set forth in this paragraph.In some embodiments, the sweetener may be a combination of two, three, four, or five sweeteners, as disclosed herein. In some embodiments, the additional sweetener is a sugar. In some embodiments, the additional sweetener is a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the additional sweetener is a sugar. In some embodiments, the sugar is cane sugar. In some embodiments, the sugar is beet sugar. In some embodiments, the sugar may be sucrose. Petition 870250080325, dated 08 / 09 / 2025, page 65 / 125 55 / 97 fructose, glucose, or combinations thereof. In some embodiments, the sugar is sucrose. In some embodiments, the sugar is a combination of fructose and glucose.

[00189] In some embodiments, sweeteners may also include, for example, sweetener compositions comprising one or more natural or synthetic carbohydrates, such as corn syrup, high-fructose corn syrup, high-maltose corn syrup, glucose syrup, sucralose syrup, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysate (HSH), or other sweetener syrups or concentrates derived from natural vegetable and fruit sources, or semi-synthetic “sugar alcohol” sweeteners, such as polyols.Non-limiting examples of polyols in some embodiments include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, isomaltulose, maltodextrin and the like, and sugar alcohols or any other carbohydrates or combinations thereof with the ability to be reduced that do not negatively affect taste.

[00190] The sweetener may be a natural or synthetic sweetener which includes, but is not limited to, agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugars, coconut syrup, date sugar, fructans (also known as inulin fiber, fructooligosaccharides or oligofructose), green stevia powder, stevia rebaudiana, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M and other sweet glycosides based on stevia, stevioside, extracts stevioside, honey, Jerusalem artichoke syrup, licorice root, luo han guo (fruit, powder or extracts), lucuma (fruit, powder or extracts), maple sap (including, for example, sap extracted from Acer saccharum, Acer nigrum, Acer rubrum, Acer saccharinum, Acer platanoides, Acer negundo,Acer macrophyllum, Acer grandidentatum, Acer glabrum, Acer mono), maple syrup, maple sugar, sap, Petition 870250080325, dated 09 / 08 / 2025, p. 66 / 125 56 / 97 of walnuts (including, for example, sap extracted from Juglans cinerea, Juglans nigra, Juglans ailatifolia, Juglans regia), birch sap (including, for example, sap extracted from Betula papyrifera, Betula alleghaniensis, Betula lenta, Betula nigra, Betula populifolia, Betula pendula), sycamore sap (such as, for example, sap extracted from Platanus occidentalis), ironwood sap (such as, for example, sap extracted from Ostrya virginiana), muscovado sugar, molasses (such as, for example, blackstrap molasses), molasses sugar, monatina, monellin, cane sugar (also known as natural sugar, unrefined cane sugar or sucrose), palm sugar, panocha, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, syrup cassava (also known as tapioca syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt powder, beet sugar, cane sugar, crystalline juice crystals, caramel,Carbitol, locust bean syrup, castor sugar, hydrogenated starch hydrolates, hydrolyzed canned juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, arrope, syrup, P-4000, acesulfame potassium (also known as acesulfame K or ace-K), alitame (also known as aclame), advantame, aspartame, baiyunoside, neotame, benzamide derivatives, bernadame, canderel, carrelame and other guanidine-based sweeteners, vegetable fiber, corn sugar, coupling sugars, curculin, cyclamates, cyclocaryoside I, demerara, dextran, dextrin, diastatic malt, dulcin, sucrose, valzin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glucine, gluconic acid, gluconolactone, glucosamine, glucuronic acid, glycerol, glycine, glycyphylline, glycyrrhizin, glycyrrhetinic acid monoglucuronide, golden sugar, yellow sugar, golden syrup, granulated sugar, gynostemma, hernandulcin.isomerized liquid sugars, jallab, dietary fiber from chicory root, kynurenine derivatives (including N'-formyl-kynurenine, N'acetyl-kynurenine, 6-chloro-kynurenine), galactitol, litesse, ligicane, licasin, lugduname, guanidine, falernum, mabinlin I, mabinlin II, maltol, maltisorb, maltodextrin, maltotriol, mannosamine, miraculin, mizuame, mogrosides (including, for example, mogroside IV, mogroside V and neomogroside), mukurozioside, nano, Petition 870250080325, dated 08 / 09 / 2025, page 67 / 125 57 / 97 sugar, naringin dihydrochalcone, neohesperidin dihydrochalcone, sugar nib, niger-oligosaccharide, norbu, orgeat syrup, osladin, pekmez, pentadin, periandrin I, perilaldehyde, perilartin, petiphyllum, phenylalanine, flomisoside I, phlorodizine, phyllodulcin, polyglycolic acid syrups, polypodoside A, pterocarioside A, pterocarioside B, rebiana, refining syrup, friction syrup, rubusoside, seligueain A, shugr, siamenoside I, siraitia grosvenorii, soy oligosaccharide, Splenda, SRI oxime V, steviol glycoside, steviolbioside, stevioside, estrogens 1, 2 and 4, sucronic acid, sucrononate, sugar, suosan, phloridzin, superaspartame, tetrasaccharide, threitol, treacle syrup, trilobthin, tryptophan and derivatives (6-trifluoromethyltryptophan, 6-chloro-D-tryptophan), vanilla sugar, volemitol, birch syrup, aspartame-acesulfame, assugricine and combinations or blends of any two or more of the same.

[00191] In still other embodiments, the sweetener may be a chemically or enzymatically modified high-potency natural sweetener. Modified high-potency natural sweeteners include glycosylated high-potency natural sweeteners, such as glucosyl, galactosyl, or fructosyl derivatives containing 1-50 glycosidic residues. High-potency glycosylated natural sweeteners may be prepared by enzymatic transglycosylation reaction catalyzed by various enzymes possessing transglycosylating activity. In some embodiments, the modified sweetener may be substituted or unsubstituted.

[00192] In some embodiments, the flavoring comprises one or more compounds that enhance sweetness. Such sweetness-enhancing compounds include, but are not limited to, naturally occurring derived compounds such as hesperetin dihydrochalcone, hesperetin dihydrochalcone-4'-O'-glucoside, neohesperetin dihydrochalcone, brazein, hesperidin, phyllodulcin, naringenin, naringin, phloretin, glycosylated steviol glycosides, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone, rubusosides, eriodictiol, homoeriodictiol, or synthetic compounds such as any compounds set forth in U.S. Patent Nos. 8,541,421; 8,815,956; 9,834,544; 8,592,592; 8,877,922; 9,000,054 and 9,000,051, as well as in the Patent Application Publication Petition 870250080325, dated 08 / 09 / 2025, page 68 / 125 58 / 97 No. US 2017 / 0119032. As used in this document, the term “glycosylated steviol glycoside” refers to the enzymatic glycosylation product of natural steviol glycoside compounds. Glycosylation generally occurs through a glycosidic linkage, such as an α-1,2 linkage, an α-1,4 linkage, an α-1,6 linkage, a β-1,2 linkage, a β-1,4 linkage, a β-1,6 linkage, and so on. In some embodiments of any of the above embodiments, the edible composition comprises 3-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)2,2-dimethyl-N-propyl-propanamide or N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide.

[00193] In some additional embodiments, the flavoring comprises one or more umami-enhancing compounds. These umami-enhancing compounds include, but are not limited to, naturally derived compounds or synthetic compounds, such as any compounds disclosed in U.S. Patents Nos. 8,735,081; 8,124,121; and 8,968,708, or in PCT Publications Nos. WO 2021 / 063942, WO 2022 / 231918, and WO 2022 / 231908. In some embodiments, the umami-enhancing compound is (2R,4R)-1,2,4-trihydroxy-heptadec-16-ene, (2R,4R)-1,2,4-trihydroxy-heptadec-16-yne, or a mixture thereof. In some embodiments, the umami-enhancing compound is (3R,5S)-1-(4-hydroxy-3-methoxyphenyl)decane-3,5-diol diacetate. In some embodiments, the umami-enhancing compound is N-(heptan-4-yl)benzo-[d][1,3]dioxol-5-carboxamide.

[00194] In some embodiments, the ingestible composition comprises one or more compounds commonly used in savory products. Such flavorings include glutamates (such as MSG), arginates, avocadene, avocadyne, a purine ribonucleotide (such as inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine), a yeast extract (as noted above), a fermented food product, cheese, garlic or their extracts, a gamma-glutamyl-containing polypeptide, a gamma-glutamyl-containing oligopeptide (such as gamma-glutamyl-containing tripeptides); a flavor-modifying composition (such as a cinnamic acid amide or a derivative thereof), a nucleotide, an oligonucleotide, a plant extract, a food extract, or any combination thereof. Petition 870250080325, dated 08 / 09 / 2025, page 69 / 125 59 / 97

[00195] In some additional embodiments, the composition comprises one or more cooling-enhancing compounds. Such cooling-enhancing compounds include, but are not limited to, naturally derived compounds such as menthol or analogues thereof, or synthetic compounds such as any compounds set forth in U.S. Patents Nos. 9,394,287 and 10,421,727.

[00196] In some additional embodiments, the flavoring comprises one or more bitterness-blocking compounds. Such bitterness-blocking compounds include, but are not limited to, naturally derived compounds such as menthol or analogs thereof, or synthetic compounds such as any compounds set forth in U.S. Patents Nos. 8,076,491; 8,445,692; and 9,247,759 or in PCT Publication No. WO 2020 / 033669. In some embodiments, the bitterness-blocking compound is 3-(1-((3,5-dimethylisoxazol-4-yl)-methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)-imidazolidine-2,4-dione.

[00197] In some additional embodiments, the flavoring comprises one or more acidic flavor modulating compounds.

[00198] In some other embodiments, the flavoring comprises one or more mouthfeel-modifying or mouthfeel-intensifying compounds. These mouthfeel-modifying compounds include, but are not limited to, polymethoxylated flavones, tannins, cellulosic materials, bamboo powder, and the like.

[00199] In some additional embodiments, the flavoring comprises one or more flavor-masking compounds. Such flavor-masking compounds include, but are not limited to, cellulosic materials, materials extracted from fungi, materials extracted from plants, citric acid, carbonic acid (or carbonates), and the like.

[00200] In some embodiments, the flavor-modifying compounds described above are included to enhance other flavors that may be present in the edible composition itself, or that may be included within flavored products employing such compositions. Such flavors include sweeteners, umami flavors, kokumi flavors, bitter flavors, sour flavors, and the like. Petition 870250080325, dated 08 / 09 / 2025, page 70 / 125 60 / 97

[00201] In some embodiments, the ingestible comprises one or more metallic salts or metallic complexes, such as iron salts or iron complexes. Such compounds may include any edible metal salt or complex, such as salts or complexes of calcium, magnesium, sodium, potassium, iron, cobalt, copper, zinc, manganese, molybdenum, and selenium. In some embodiments, the iron compound is an iron salt or an iron complex. In some particular embodiments, the metallic compound is a ferrous salt (Fe2+) or a ferrous complex (Fe2+). In some embodiments, the metallic compound is a ferrous salt (Fe2+), such as ferrous sulfate, ferrous lactate, ferrous fumarate, ferrous gluconate, ferrous succinate, ferrous chloride, ferrous oxalate, ferrous nitrate, ferrous citrate, ferrous ascorbate, ferric citrate, ferric phosphate, or any combination thereof.In some other embodiments, the metallic compound is a ferric salt (Fe3+) or a ferric complex (Fe3+), such as ferric pyrophosphate. In some embodiments, the iron compound is ferrous lactate, ferrous sulfate, or any combination thereof.

[00202] In some embodiments, the iron compound is a heme-containing protein. As used herein, the term heme-containing protein includes any polypeptide covalently or non-covalently linked to a heme moiety. In some embodiments, the heme-containing polypeptide is a globin and may include a globin fold comprising a series of seven to nine alpha helices. Globin-type proteins may be of any class (e.g., class I, class II, or class III) and, in some embodiments, may transport or store oxygen. For example, a heme-containing protein may be a non-symbiotic type of hemoglobin or a leghemoglobin. A heme-containing polypeptide may be a monomer, such as a single polypeptide chain, or it may be a dimer, trimer, tetramer, and / or higher-order oligomer.The lifespan of the oxygenated Fe2+ state of a heme-containing protein may be similar to that of myoglobin or may exceed it by 10%, 20%, 30%, 40%, 50%, or even 100% or more under conditions in which the heme-containing protein consumable is manufactured, stored, handled, or prepared for consumption.

[00203] Non-limiting examples of heme-containing proteins include a Petition 870250080325, dated 08 / 09 / 2025, page 71 / 125 61 / 97 androglobin, a cytoglobin, an E globin, an X globin, a Y globin, a hemoglobin, a myoglobin, an erythrocruorin, a beta-hemoglobin, an alpha-hemoglobin, a protoglobin, a cyanoglobin, a cytoglobin, a histoglobin, a neuroglobin, a chlorocruorin, a truncated hemoglobin (e.g., HbN or HbO), a truncated 2 / 2 globin, a hemoglobin 3 (e.g., Glb3), a cytochrome or a peroxidase.

[00204] Heme-containing proteins that can be used in the edible compositions described herein and may be from mammals (e.g., farm animals such as cows, goats, sheep, pigs, oxen or rabbits), birds, plants, algae, fungi (e.g., yeasts or filamentous fungi), ciliates or bacteria. For example, a heme-containing protein may be from a mammal, such as a farm animal (e.g., a cow, goat, sheep, pig, fish, ox or rabbit) or from a bird, such as a turkey or chicken.Heme-containing proteins can be from plants such as Nicotiana tabacum or Nicotiana sylvestris (tobacco); Zea mays (maize), Arabidopsis thaliana, a legume such as Glycine max (soybean), Cicer arietinum (chickpea or garbanzo bean), Pisum sativum (pea) varieties such as peas or pea pods, Phaseolus vulgaris varieties of common beans, such as green beans, black beans, white beans, cowpeas or pinto beans, varieties of Vigna unguiculata (black-eyed peas), Vigna radiata (mung beans), Lupinus albus (lupin) or Medicago sativa (alfalfa); Brassica napus (canola), Triticum sps. (wheat, including wheat berries, and spelt); Gossypium hirsutum (cotton); Oryza sativa (rice); Zizania sps. (wild rice); Helianthus annuus (sunflower); Beta vulgaris (sugar beet); Pennisetum glaucum (millet); Chenopodium sp. (quinoa); Sesamum sp. (sesame); Linum usitatissimum (flax); or Hordeum vulgare (barley).Heme-containing proteins can be isolated from fungi such as Saccharomyces cerevisiae, Pichia pastoris, Magnaporthe oryzae, Fusarium graminearum, Aspergillus oryzae, Trichoderma reesei, Myceliopthera thermophile, Kluyveramyces lactis or Fusarium oxysporum. Heme-containing proteins can be isolated from bacteria such as Escherichia coli, Bacillus subtilis, Bacillus licheniformis, Bacillus megaterium, Synechocystis sp., Aquifex aeolicus, Methylacidiphilum infernorum or bacteria. Petition 870250080325, dated 09 / 08 / 2025, p. 72 / 125 62 / 97 thermophilic organisms such as Thermophilus spp. The sequences and structure of numerous heme-containing proteins are known. See, for example, Reedy, et al, Nucleic Acids Research, 2008, Vol. 36, Database Issue D307-D313 and the Heme Protein Database available online at http: / / hemeprotein.info / heme.php.

[00205] In some embodiments, a non-symbiotic hemoglobin may be from any plant. In some embodiments, a non-symbiotic hemoglobin may be from a plant selected from the group consisting of soybean, sprouted soybean, alfalfa, golden flax, black bean, cowpea, northern bean, tobacco, pea, chickpea, moong bean, cowpea, pinto bean, pea, quinoa, sesame, sunflower, wheat berries, spelt, barley, wild rice, and rice.

[00206] In some embodiments, the heme-containing protein is a leghemoglobin, such as a leghemoglobin from soy, peas, or cowpeas.

[00207] Heme-containing or other proteins can also be produced recombinantly using polypeptide expression techniques (e.g., heterologous expression techniques using bacterial cells, insect cells, fungal cells such as yeast, plant cells such as tobacco, soybean or Arabidopsis, or mammalian cells). For example, leghemoglobin can be produced recombinantly in E. coli or Pichia pastoris. In some cases, standard polypeptide synthesis techniques (such as liquid-phase polypeptide synthesis techniques or solid-phase polypeptide synthesis techniques) can be used to produce heme-containing proteins synthetically. In some cases, in vitro transcription-translation techniques can be used to produce heme-containing proteins.

[00208] Heme-containing proteins or iron salts may be used in any suitable concentration. Examples are presented in PCT Publication No. WO 2015 / 153666, which is incorporated herein by reference.

[00209] The iron compound may comprise any suitable weight of the ingestible particle. In some embodiments, the iron compound represents from 0.1% by weight to 10% by weight, or from 0.2% by weight to 5% by weight, or from 0.5% by weight to Petition 870250080325, dated 08 / 09 / 2025, page 73 / 125 63 / 97% by weight of the ingestible composition, based on the total dry weight of the ingestible composition. OTHER ADDITIVES

[00210] In some embodiments, the ingestible composition comprises several other additives, such as emulsifiers, bulking agents, thickeners, and the like.

[00211] For example, in some embodiments, the ingestible composition comprises an emulsifier. Any suitable emulsifier may be used. For example, in some non-limiting embodiments, the emulsifier comprises lecithin, monoglycerides, diglycerides, polysorbates, vegetable oils, and the like. In some embodiments, the emulsifier comprises lecithin. Other examples of emulsifiers may be found in McCutcheon's Emulsifiers & Detergents or in the Industrial Surfactants Handbook. The emulsifier may be present in any suitable concentration, which may be adjusted to form a stable emulsion of the other components in the edible composition, for example, when incorporated into a flavored product.

[00212] In some cases, it may be desirable to include additives that assist in adjusting the viscosity of the ingestible composition (for example, when the ingestible composition is introduced into water or includes water). Various salts and acids can be used to accomplish such adjustments. In some embodiments, the edible composition or the resulting flavored product comprises one or more salts. Non-limiting examples of suitable salts include magnesium sulfate, sodium chloride, sodium sulfate, calcium chloride, calcium sulfate, potassium sulfate, potassium chloride, potassium sorbate, potassium phosphate, potassium monophosphate, zinc chloride, zinc sulfate, or any mixtures thereof. In some embodiments, the edible composition or the resulting flavored product also comprises one or more acids, which may be used alone or in conjunction with the aforementioned salts.Non-limiting examples of suitable acids include citric acid, lactic acid, acetic acid, tartaric acid, succinic acid, ascorbic acid, maleic acid, phosphoric acid, monopotassium phosphate, gluconic acid, gluconolactone, glucuronic acid, glycyrrhetinic acid, folic acid, pantothenic acid, or mixtures thereof. Petition 870250080325, dated 08 / 09 / 2025, page 74 / 125 64 / 97 same.

[00213] Ingestible compositions may, in certain embodiments, comprise any additional ingredients or combinations of ingredients as are commonly used in food and beverage products, including, but not limited to: acids, including, for example, citric acid, phosphoric acid, ascorbic acid, sodium acid sulfate, lactic acid or tartaric acid; bitter ingredients, which include, for example, caffeine, quinine, green tea, catechins, polyphenols, green robusta coffee extract, green coffee extract, potassium chloride, menthol or proteins (such as proteins and protein isolates derived from plants, algae or fungi); Coloring agents, which include, for example, caramel color, Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1, Red No. 3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta carotene, curcumin, turmeric, or titanium dioxide; preservatives, which include, for example, sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfite, sorbic acid, or benzoic acid; Antioxidants that include, for example, ascorbic acid, calcium disodium EDTA, alpha tocopherols, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate; Vitamins or functional ingredients, which include, for example, resveratrol, Co-Q10, omega-3 fatty acids, theanine, choline chloride (cytocholine), fibersol, inulin (chicory root), taurine, panax ginseng extract, guanana extract, ginger extract, L-phenylalanine, L-carnitine, L-tartrate, D-glucuronolactone, inositol, bioflavonoids, Echinacea, ginkgo biloba, yerba mate, flaxseed oil, garcinia cambogia peel extract, white tea extract, ribose, milk thistle extract, grape seed extract, pyridoxine HCl (vitamin B6), cyanobalamin (vitamin B12), niacinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, Petition 870250080325, dated 08 / 09 / 2025, page 75 / 125 65 / 97 chromium chloride, chromium polynicotinate, cupric sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate or zinc sulfate; Cloud-making agents, which include, for example, ester gum, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB); buffers, which include, for example, sodium citrate, potassium citrate or salt; Propylene glycol, ethyl alcohol, glycerin, gum arabic (acacia gum), modified corn starch, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or starches and stabilizers, which include, for example, polysorbate 60, polysorbate 80, medium-chain triglycerides and the like.

[00214] In some embodiments, component (a) may additionally comprise galact-oligosaccharides, fructo-oligosaccharides, acacia fiber, soluble pea fiber, soluble wheat fiber, arabinoxylan, isomalteo-oligosaccharides, xylo-oligosaccharides and the like.

[00215] The edible composition may contain any of several ingredients, such as ingredients normally included in meat-like products.

[00216] For example, in some embodiments, the edible composition comprises a flavored water-in-oil emulsion in accordance with any of the embodiments set out in PCT Publication No. WO 2020 / 260628, which is incorporated herein by reference.

[00217] In some embodiments, the edible composition comprises encapsulated flavor compositions in accordance with any of the embodiments set forth in PCT Publication No. WO 2021 / 104846, which is incorporated herein by reference.

[00218] In some embodiments, the flavored product additionally comprises a carrier and, optionally, at least one adjuvant. The term Petition 870250080325, dated 09 / 08 / 2025, p. 76 / 125 66 / 97 “carrier” denotes a normally inactive accessory substance, such as solvents, binders, bulking agents, or other inert medium, which is used together with the present compound and one or more optional adjuvants to form the formulation. For example, water or starch may be a carrier for a flavored product. In some embodiments, the carrier is the same as the dilution medium for reconstituting the flavored product; and in other embodiments, the carrier is different from the dilution medium. The term “carrier,” as used herein, includes, but is not limited to, an ediblely acceptable carrier.

[00219] The term adjuvant denotes an additive that complements, stabilizes, maintains, or enhances the intended function or efficacy of the active ingredient, such as the compound of the present disclosure. In one embodiment, at least one adjuvant comprises one or more flavoring agents. The flavoring agent may be of any flavor known to a person skilled in the art or consumers, such as chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or combinations thereof. In another embodiment, at least one adjuvant comprises one or more ingredients selected from the group consisting of an emulsifier, a stabilizer, an antimicrobial preservative, an antioxidant, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof.Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, and salts are described in U.S. Patent No. 6,468,576, the contents of which are incorporated in their entirety by reference for all purposes.

[00220] The ingestible flavoring composition may further comprise a freezing point depressant, nucleating agent, or both as at least one adjuvant. A freezing point depressant is an ingestibly acceptable compound or agent that can lower the freezing point of a liquid or solvent to which the compound or agent is added. That is, a liquid or solution containing the freezing point depressant has a lower freezing point than the liquid or solvent without the freezing point depressant. Petition 870250080325, dated 09 / 08 / 2025, p. 77 / 125 67 / 97 freezing. In addition to lowering the freezing point, a freezing point depressant can also decrease the water activity of the flavored product. Examples of freezing point depressants include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyols, e.g., glycerol, and combinations thereof. A nucleating agent denotes an ingestibly acceptable compound or agent that has the capacity to facilitate nucleation. The presence of a nucleating agent in the flavored product can enhance the mouthfeel of frozen slush and help maintain the physical properties and performance of the slush at freezing temperatures by increasing the number of desired ice crystallization centers. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

[00221] In some embodiments, the ingestible composition is formulated to have a low water activity for extended shelf life. Water activity is the ratio of the vapor pressure of water in a formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the ingestible composition has a water activity of less than about 0.85. In another embodiment, the ingestible composition has a water activity of less than about 0.80. In yet another embodiment, the ingestible composition has a water activity of less than about 0.75. FLAVORED PRODUCTS

[00222] In certain aspects, the flavored product is a disinfectant product, which comprises an ingestible composition, according to any of the embodiments set forth above. In some embodiments, the flavored product is a food product, such as a meat or dairy analogue product, for example, a replica of ground meat of non-animal origin. In some other embodiments, the flavored product is an animal feed product, such as a pet food product. In such flavored products, the edible composition may, in some embodiments, be used in combination with products of animal origin to reduce the degree of animal fats or products of animal origin. Petition 870250080325, dated 08 / 09 / 2025, page 78 / 125 68 / 97 animal in the edible product. In other embodiments, the flavored products do not contain products of animal origin, so the edible composition is used to make an analogue or a replica of a meat product, such as a ground beef hamburger.

[00223] In some embodiments where the flavored product is a beverage, the beverage may be selected from the group consisting of intensified sparkling beverages, colas, lemon-lime flavored sparkling beverages, orange flavored sparkling beverages, grape flavored sparkling beverages, strawberry flavored sparkling beverages, pineapple flavored sparkling beverages, ginger beers, root beers, fruit juices, flavored fruit juices, juice drinks, nectars, vegetable juices, flavored vegetable juices, sports drinks, energy drinks, intensified water drinks, vitamin-intensified water, almost water drinks, coconut waters, tea-type drinks, coffees, cocoa drinks, beverages containing dairy components, beverages containing cereal extracts, and smoothies. In some embodiments, the beverage may be a soft drink.

[00224] In certain embodiments of any aspects and embodiments set forth herein that refer to a flavored product, the flavored product is a product that does not occur naturally, such as a packaged food or beverage product.

[00225] Additional non-limiting examples of food and beverage products or formulations include sweet toppings, glazes or toppings for such products or any entity included in the category Soup, in the category Dry Processed Food, in the category Beverage, in the category Ready Meal, in the category Canned or Preserved Food, in the category Frozen Processed Food, in the category Chilled Processed Food, in the category Snack Food, in the category Baked Goods, in the category Confectionery, in the category Dairy Products, in the category Ice Cream, in the category Meal Replacements, in the category Pasta and Noodles and in the category Sauces, Seasoned Sauces, Condiments, in the category Baby Food, and / or in the category Pâtés. Petition 870250080325, dated 08 / 09 / 2025, page 79 / 125 69 / 97

[00226] In general, the category of Soup refers to canned / preserved, dehydrated, instant, chilled, UHT, and frozen soup. For the purpose of this definition, soup (or soups) means a food prepared from meat, poultry, fish, vegetables, grains, fruits, and other ingredients, cooked in a liquid that may include visible pieces of some or all of these ingredients. It may be clear (like a broth) or thick (like a stew), creamy, puréed, or chunky, ready to serve, semi-condensed or condensed, and may be served hot or cold, as an appetizer or main course of a meal or as a snack between meals (taken as a beverage). Soup may be used as an ingredient to prepare other meal components and may range from broths (consommé) to sauces (cream or cheese-based soups).

[00227] The Culinary and Dehydrated Food Category typically means: (i) Kitchen aid products such as: powders, granules, pastes, concentrated liquid products including concentrated beef broth, beef stock and beef stock-like products in pressed cubes, tablets or powder or granulated form, which are sold separately as a finished product or as an ingredient in a product, sauces and recipe mixes (regardless of technology); (ii) Meal solution products such as: dehydrated and freeze-dried soups, which include dehydrated soup mixes, instant dehydrated soups, ready-to-cook dehydrated soups, dehydrated or ambient preparations of ready-to-eat dishes, single-serving meals and entrees which include pasta, potato and rice dishes;and (iii) Products for enhancing meals such as: condiments, marinades, seasoned salad dressings, salad toppings, dipping sauces, breaded products, mixer mixes, shelf-stable pâtés, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, which include salad recipe mixes, sold as a finished product or as an ingredient in a product, whether dehydrated, liquid or frozen.;

[00228] The Beverage category generally means beverages, beverage mixes and concentrates, including but not limited to carbonated and non-carbonated beverages. Petition 870250080325, dated 08 / 09 / 2025, page 80 / 125 70 / 97 Carbonated, alcoholic and non-alcoholic beverages, ready-to-drink beverages, liquid concentrate formulations for preparing beverages, such as soda-type soft drinks and dry powdered beverage precursor mixes. The Beverage category also includes alcoholic beverages, soft drinks, sports drinks, isotonic drinks and hot beverages. Alcoholic beverages include, but are not limited to, beer, cider / pera, FABs, wine and spirits. Soft drinks include, but are not limited to, carbonates, such as colas and non-cola carbonates; fruit juice, such as juice, nectars, juice drinks and fruit-flavored drinks; bottled water, which includes sparkling water, spring water and purified / table water; functional beverages, which may be carbonated or non-carbonated and include sports drinks, energy drinks or elixirs; concentrates, such as liquid and powder concentrates in ready-to-drink measure.Beverages, whether hot or cold, include, but are not limited to, coffee or iced coffee, such as fresh, instant, and blended coffee; tea or iced tea, such as black, green, white, oolong, and flavored tea; and other beverages that include powders, granules, blocks, or tablets based on flavor, malt, or plant-based ingredients mixed with milk or water.

[00229] The Snack Food category generally refers to any food that can be a light, informal meal, including, but not limited to, sweet and savory snacks and snack bars. Examples of snack foods include, but are not limited to, fruit snacks, chips / crunchy snacks, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts, and other sweet and savory snacks. Examples of snack bars include, but are not limited to, granola / muesli bars, breakfast bars, energy bars, fruit bars, and other snack bars.

[00230] The Baked Goods category generally refers to any edible product whose preparation process involves exposure to excessive heat or sunlight. Examples of baked goods include, but are not limited to, bread, rolls, biscuits, muffins, cereals, toaster dough, pasta, waffles, tortillas, cookies, pies, bagels, open pies, quiches, cake, any baked food and any combination thereof. Petition 870250080325, dated 08 / 09 / 2025, page 81 / 125 71 / 97

[00231] The Ice Cream category generally refers to a frozen dessert that contains cream, sugar, and flavoring. Examples of ice cream include, but are not limited to: impulse ice cream; home-consumption ice cream; frozen yogurt and homemade ice cream; soy, oat, bean (e.g., red bean and mung bean), and rice-based ice creams.

[00232] The category Confectionery generally refers to an edible product that is sweet to the taste. Examples of confectionery include, but are not limited to, sweets, jellies, chocolate confectionery, sugar confectionery, gum and the like, and any combination products.

[00233] The category of Meal Replacements generally refers to any food intended to replace regular meals, particularly for people who have health or fitness concerns. Examples of meal replacements include, but are not limited to, weight loss products and convalescence products.

[00234] The Ready Meal category generally refers to any food that can be served as a meal without extensive preparation or processing. Ready meals include products that have had recipe skills added to them by the manufacturer, resulting in a high degree of readiness, completeness, and convenience. Examples of ready meals include, but are not limited to, canned / preserved, frozen, dried, chilled ready meals; dinner mixes; frozen pizza; chilled pizza; and prepared salads.

[00235] The Pasta and Noodles category includes any type of pasta and / or noodles, which includes, but is not limited to, canned, dried and fresh / chilled pasta; and plain, instant, chilled, frozen and snack noodles.

[00236] The Canned / Preserved Food category includes, but is not limited to, canned / preserved meat and meat products, fish / seafood, vegetables, tomatoes, beans, fruits, ready meals, soups, pasta and other canned / preserved foods.

[00237] The Frozen Processed Food category includes, but is not limited to, Petition 870250080325, dated 08 / 09 / 2025, page 82 / 125 72 / 97 Frozen processed red meat, processed poultry, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizza, soup, pasta and other frozen foods.

[00238] The Dry Processed Food category includes, but is not limited to, rice, dessert mixes, dry ready meals, dehydrated soup, instant soup, dry pasta, plain noodles, and instant noodles. The Chilled Processed Food category includes, but is not limited to, chilled processed meats, processed fish / seafood products, lunch kits, fresh cut fruit, ready meals, pizza, prepared salads, soup, fresh pasta, and noodles.

[00239] The category Sauces, Seasoned Sauces and Condiments includes, but is not limited to, tomato pastes and purees, bouillon cubes / broth, herbs and spices, monosodium glutamate (MSG), table sauces, soy-based sauces, pasta sauces, wet / cooking sauces, dry sauces / powdered mixes, ketchup, mayonnaise, mustard, seasoned salad dressings, vinaigrettes, dipping sauces, pickled products, and other sauces, seasoned sauces and condiments.

[00240] The Baby Food category includes, but is not limited to, milk-based or soy-based formula; and prepared, dry and other baby foods.

[00241] The category Pâtés includes, but is not limited to, jams and preserves, honey, chocolate spreads, nut-based spreads and yeast-based spreads.

[00242] The category Dairy Products generally refers to edible products produced from mammalian milk. Examples of dairy products include, but are not limited to, dairy drinkables, cheese, yogurt and sour milk drinks and other dairy products.

[00243] Additional examples for flavored products, particularly food and beverage products or formulations, are provided as follows. Exemplary ingestible compositions include one or more candies, chocolate candies, tablets, countlines, bagged selflines / softlines, boxed assortments, standard boxed assortments, twist-wrapped miniatures, seasonal chocolate, chocolate with toys, alfajores, other chocolate candies, and hard candies. Petition 870250080325, dated 08 / 09 / 2025, page 83 / 125 73 / 97 mint, standard mint candies, potency mint candies, cooked candies, lozenges, gums, jellies and chewables, caramels, caramels and nougat, medicinal confections, lollipops, licorice, other sugar confections, bread, packaged / industrial bread, unpackaged / artisanal bread, sweets, cakes, packaged / industrial cakes, unpackaged / artisanal cakes, biscuits, chocolate-covered biscuits, sandwich biscuits, filled biscuits, savory biscuits and crackers, bread substitutes, breakfast cereals, ready-to-eat cereals, family breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, impulse ice cream, single-serving milk ice cream, single-serving water ice cream, multi-packaged milk ice cream, multi-packaged water ice cream, take-home ice cream, take-home milk ice cream, ice cream desserts, bulk ice cream, take-away water ice cream home,Frozen yogurt, artisanal ice cream, dairy products, milk, fresh / pasteurized milk, fresh / pasteurized whole milk, fresh / pasteurized semi-skimmed milk, UHT milk, UHT whole milk, UHT semi-skimmed milk, UHT skimmed milk, goat milk, condensed / evaporated milk, plain condensed / evaporated milk, flavored condensed milk, functional and other milk, flavored milk drinks, dairy-only flavored milk drinks, milk drinks flavored with fruit juice, soy milk, sour milk drinks, fermented milk drinks, coffee clarifiers, powdered milk, flavored powdered milk drinks, cream, cheese, processed cheese, spreadable processed cheese, non-spreadable processed cheese, unprocessed cheese, unprocessed spreadable cheese, hard cheese, packaged hard cheese, unpackaged hard cheese, yogurt, plain / natural yogurt, flavored yogurt, fruit yogurt,Probiotic yogurt, drinkable yogurt, regular drinkable yogurt, probiotic drinkable yogurt, refrigerated and shelf-stable desserts, milk-based desserts, soy-based desserts, refrigerated snacks, fresh cheese and quark cheese, plain fresh cheese and quark cheese, flavored fresh cheese and quark cheese, salted fresh cheese and quark cheese, sweet and savory snacks, fruit snacks, chips / potato chips, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts, other sweet snacks, and... Petition 870250080325, dated 08 / 09 / 2025, page 84 / 125 74 / 97 savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacement products, weight loss products, convalescent drinks, ready meals, canned ready meals, frozen ready meals, dry ready meals, refrigerated ready meals, dinner mixes, frozen pizza, refrigerated pizza, soup, canned soup, dehydrated soup, instant soup, refrigerated soup, hot soup, frozen soup, pasta, canned pasta, dried pasta, refrigerated / fresh pasta, noodle-type noodles, plain noodle-type noodles, instant noodle-type noodles, instant noodle-type noodles in a cup / bowl, instant noodle-type noodles in a sachet, refrigerated noodle-type noodles, snack noodle-type noodles, canned foods, canned meat and meat products, canned fish / seafood, canned vegetables, canned tomatoes,canned beans, canned fruit, canned ready meals, canned soup, canned pasta, other canned foods, frozen foods, frozen processed red meat, frozen processed poultry, frozen processed fish / seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven-baked potato chips, other oven-baked potato products, frozen unbaked potatoes, frozen bakery products, frozen desserts, frozen ready meals, frozen pizza, frozen soup, frozen noodles, other frozen foods, dried foods, dessert mixes, dry ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, instant noodles, instant noodles in a cup / bowl, instant noodles in a sachet, refrigerated foods, refrigerated processed meats, refrigerated fish / seafood products, refrigerated processed fish,Refrigerated breaded fish, refrigerated smoked fish, refrigerated lunch kit, refrigerated ready meals, refrigerated pizza, refrigerated soup, refrigerated / fresh pasta, refrigerated noodles, oils and fats, olive oil, vegetable and seed oils, cooking fats, butter, margarine, spreading oils and fats, functional spreading oils and fats, sauces, seasonings and condiments, tomato pastes and purees, stock cubes, cubes, Petition 870250080325, dated 08 / 09 / 2025, page 85 / 125 75 / 97 of broth, sauce granules, liquid broths and stocks, herbs and spices, fermented sauces, soy-based sauces, pasta sauces, wet sauces, dry sauces / powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, low-fat salad dressings, vinaigrettes, dipping sauces, preserved products, other sauces, seasonings and condiments, baby food, milk formula, standard milk formula, follow-on milk formula, infant milk formula, hypoallergenic milk formula, prepared baby food, dry baby food, other baby food, pastes, jams and preserves, honey, chocolate pastes, nut-based pastes and yeast-based pastes.Examples of edible compositions also include confectionery, bakery products, ice cream, dairy products, sweet and savory snacks, cereal bars, meal replacement products, ready meals, soups, pasta, noodles, canned foods, frozen foods, dried foods, refrigerated foods, oils and fats, baby food, or pastes or a mixture thereof. Examples of edible compositions also include breakfast cereals, sweet drinks or concentrated solid or liquid compositions for preparing drinks, ideally to allow for a reduction in the concentration of previously known saccharide sweeteners, or artificial sweeteners.

[00244] Some embodiments provide a chewable composition that may or may not be intended to be swallowed. In some embodiments, the chewable composition may be gum, chewing gum, sweetened gum, sugar-free gum, functional gum, bubble gum including compounds as disclosed and described herein, individually or in combination. NON-ANIMAL PROTEIN MATERIALS AND PRODUCTS MADE FROM THEM

[00245] Products intended to replace or substitute meat or dairy products often rely on various non-animal-based materials, such as fiber and protein derivatives from plants, algae, or fungi, to simulate the texture and flavor of meat or dairy. Non-limiting examples of such proteins include Petition 870250080325, dated 09 / 08 / 2025, p. 86 / 125 76 / 97 plant-based proteins include soy proteins, pea proteins, bean proteins, grain proteins, and the like. Due to compositional differences between such plant-based materials and animal-derived materials, such as a lack of proteins containing glutamate and glutathione, these products may lack the umami or kokumi flavor that consumers traditionally associate with meat or dairy products.

[00246] Thus, in certain aspects, the disclosure provides a flavored product comprising an ingestible composition comprising a plurality of microparticles (according to any aspects and embodiments set forth above). In some other embodiments, the flavored product may include any combination of features set forth above for ingestible compositions containing the plurality of microparticles. In some embodiments, the flavored product is a beverage, such as soy milk, almond milk, rice milk, oat milk, a protein drink, a meal replacement drink, or other similar product. In some other embodiments, the flavored product is a meat replacement product, such as a plant-based chicken product (such as a plant-based chicken nugget), a plant-based beef product (such as a plant-based burger), and the like.In some other embodiments, the flavored product is a protein powder, a meal replacement powder, a plant-based creamer for coffee or tea, and the like. In certain additional embodiments, any such flavored products contain additional ingredients and have additional attributes, as are typically used in the preparation and / or manufacture of such products. For example, such a plurality of microparticles (according to any of the embodiments set forth above) may be combined with other flavors and taste modifiers, and may even be encapsulated in certain materials, according to technologies known in the relevant art. The appropriate concentrations of the plurality of microparticles are set forth above.

[00247] In some additional embodiments analogous to the embodiments above, proteins or starches from algal or fungal sources may be used instead. Petition 870250080325, dated 09 / 08 / 2025, p. 87 / 125 77 / 97 of, or together with, plant starches or proteins. Protein materials not derived from meat and products made from them.

[00248] Certain non-meat animal proteins, such as dairy proteins and bone broth proteins, are commonly used in food products and are also sold as the primary ingredient in certain protein powders. Such proteins may impart flavors that lack the full umami or kokumi taste that consumers may desire. This is especially true for protein isolates, such as whey protein isolates, collagen protein, casein proteins, and the like. Thus, the present disclosure provides ingestible compositions that include non-meat animal proteins and a plurality of microparticles (according to any aspects and embodiments set forth above). The plurality of microparticles may be present in any suitable combination, according to the embodiments set forth in the preceding sections of the present disclosure.In some embodiments, the non-meat animal protein is a bone protein, such as a collagen protein derived from the bones of an animal such as a cow, pig, donkey, horse, chicken, duck, goat, goose, rabbit, lamb, sheep, buffalo, ostrich, camel, and the like. In some embodiments, the non-meat animal protein is a milk protein, such as a whey protein, a casein protein, or any combination thereof. The milk may be the milk of any suitable animal such as a cow, donkey, mare, sheep, buffalo, camel, and the like.

[00249] A plurality of microparticles may also be included in certain food products or beverages that contain animal milk or materials derived from animal milk. Such products include cheeses, cheese spread, yogurt, kefir, milk, processed dairy products, cottage cheese, cream, butter, and the like. Consumer Care Compositions and Related Uses and Products Petition 870250080325, dated 09 / 08 / 2025, p. 88 / 125 78 / 97

[00250] In certain aspects, the disclosure provides the use of a plurality of microparticles of the first aspect, or any embodiment thereof, to enhance a fragrance of a consumer care composition. In some embodiments, the plurality of microparticles comprises core-shell microcapsules with a core and a shell, wherein the core comprises a fragrance compound.

[00251] In certain related aspects, the disclosure provides a method of enhancing a fragrance of a consumer care composition, the method comprising the introduction of one or more microparticles of the first aspect into the consumer care composition. In some embodiments, the plurality of microparticles comprises core-shell microcapsules with a core and a shell, wherein the core comprises a fragrance compound.

[00252] Other modalities of consumer care compositions referenced in connection with the previous methods and uses are set out in more detail below.

[00253] In certain aspects, the disclosure provides a consumer care composition comprising a plurality of microparticles of the first aspect or any embodiment thereof. In some embodiments, the consumer care composition is in the form of a household cleaning product, a commercial cleaning product, a dishwashing detergent, a laundry detergent, a fabric softener, a fragrance enhancer, a shower gel, a shampoo, a hair conditioner, a hair styling product, a skin care product, a cosmetic product, a deodorant, an antiperspirant, or a self-tanning product.

[00254] In some embodiments, the consumer care composition comprises a plurality of microparticles and at least one active ingredient, such as an active ingredient selected from the group consisting of a cosmetic ingredient, skin care ingredient, fragrance ingredient, flavor ingredient, odor neutralizer ingredient, bactericidal ingredient, fungicidal ingredient, pharmaceutical or agrochemical ingredient, an ingredient Petition 870250080325, dated 09 / 08 / 2025, p. 89 / 125 79 / 97 disinfectant, an insect repellent or attractant, and mixtures thereof.

[00255] The microparticles of the present disclosure exhibit good stability performance in challenge media.

[00256] In some embodiments, the consumer care composition is a perfuming composition. In some of these embodiments, the consumer care composition comprises a plurality of microparticles, as defined above, wherein the microparticle is a coacervate core-shell microcapsule whose core comprises at least one perfume compound and, optionally, at least one perfumery adjuvant or liquid perfumery carrier.

[00257] Liquid perfume carriers are well known in the art. Some non-limiting examples include an emulsifying system, such as a solvent and surfactant system, or a solvent commonly used in perfumery. Some non-limiting examples of such suitable solvents include dipropylene glycol, diethyl phthalate, isopropyl myristate, benzyl benzoate, 2-(2-ethoxyethoxy)-1-ethanol, or ethyl citrate, which are the most commonly used. For compositions comprising a fragrance carrier and a fragrance co-ingredient, other suitable fragrance carriers besides those specified above may also be ethanol, water / ethanol mixtures, limonene or other terpenes, isoparaffins such as those known under the brand name ISOPAR (Exxon Chemical, Houston, Texas, USA) or glycol ethers and glycol ether esters such as those known under the brand name DOWANOL (Dow Chemical Company, Midland, Michigan, USA).The term "perfumery co-ingredient" here means a compound that is used in a perfume preparation or composition to impart a hedonic effect and that is not a microcapsule as defined above. In other words, for this co-ingredient to be considered a perfumer, it must be recognized by a person skilled in the art as having the ability to at least impart or modify in a positive or pleasant way the odor of a composition, and not merely by having an odor.

[00258] Fragrance co-ingredients are well known in the art. In terms Petition 870250080325, dated 08 / 09 / 2025, page 90 / 125 80 / 97 generally, these fragrance co-ingredients belong to chemical classes as varied as alcohols, lactones, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenoids, nitrogenous or sulfurous heterocyclic compounds, and essential oils, and said fragrance co-ingredients may be of natural or synthetic origin. Many of these co-ingredients are, in any case, listed in reference texts, such as Arctander's book, Perfume and Flavor Chemicals (1969) or its more recent versions, or in other works of a similar nature, as well as in the abundant patent literature in the field of perfumery. It is also understood that said co-ingredients may also be compounds known to release in a controlled manner various types of fragrance compounds. Non-limiting examples of co-ingredients include 4-(dodecylthio)-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-2-butanone, 4-(dodecylthio)-4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-butanone,trans-3-(dodecylthio)-1 -(2,6,6-trimethyl-3-cyclo-hexen-1 -yl)-1 -butanone, oxo(phenyl)acetate of 2-(dodecylthio)octan-4-one, 2-phenylethyl, 3,7-dimethyl oxoexodiphenyl-2,6 (Z)-hex-3-en-1-yl oxo(phenyl)acetate, 3,7-dimethyl-2,6-octadiene-1-yl hexadecanoate, bis(3,7-dimethyloct-2,6-diene-1-yl) succinate, (2-((2-methylunde,ethyl)1ene-1 -methoxy-4-(3-methyl-4-phenothoxybut-3-en-1-yl)benzene, (3-methyl4-phenothoxybut-3-en-1 -yl)benzene, 1 -(((Z)-hex-3-en-1-yl)oxi)-2-en-methylundec-nde-1c-1eno, (2-methyl -yl)oxy)ethoxy)benzene, 2-methyl-1-(octan-3-ylloxy)undec-1-ene, 1 methoxy-4-(1-phenothoxyprop-1 -en-2-yl)benzene, 1 -methyl-4-(1-phenothoxyprop-1 -en-no,2yl)benzene 2-(1-phenothoxyprop-1-en-2-yl)naphthalene, (2-phenothoxyvinyl)benzene, 2-(1-((3,7dimethyloct-6-en-1 -yl)oxy)prop-1-en-2-yl)naphthalene, (2-((2pentylcyclo-methobentylidene)naphthalene,) 4-allyl-2-methoxy-1-((2-methoxy-2phenylvinyl)oxy)benzene, (2-((2-heptyl-cyclopentylidene)methoxy)ethyl)benzene,1-isopropyl-4methyl-2-((2-pentyl-cyclopentylidene)methoxy)benzene, 2-methoxy-1-((2pentylcyclopentylidene)methoxy)-4-propylbenzene, 3-methoxy-4-((2-methoxy-2phenylvinyl)oxy)benzaldehyde, 4-((2-(hexyloxy)-2-phenylvinyl)oxy)-3-methoxybenzaldehyde or a mixture thereof.,

[00259] The term perfume adjuvant refers to an ingredient with the ability to impart additional benefits, such as color, resistance to specific light, Petition 870250080325, dated 09 / 08 / 2025, p. 91 / 125 81 / 97 chemical stability, etc. Such compounds are well known in the art.

[00260] The personal care composition may contain any suitable amount of the microparticles of the present disclosure. In some embodiments, the personal care composition comprises from 0.01% by weight to 30% by weight of microparticles, based on the total weight of the consumer care composition.

[00261] The microcapsules of the present disclosure can be advantageously used in many fields of application and used in consumer products. The microcapsules can be used in liquid form applicable to liquid consumer products, as well as in powder form, applicable to powdered consumer products.

[00262] The consumer care composition may be in any suitable physical state, such as a solid (like a powder), liquid, or a gas. In some embodiments, the consumer care composition is a liquid. In some of these embodiments, the liquid consumer care composition has one or more of the following characteristics: a) comprises from 2% by weight to 65% by weight of a surfactant, based on the total weight of the consumer care composition; b) comprises water or a water-miscible hydrophilic organic solvent; c) is in the form of a fluid paste of microparticles; and d) It includes a non-encapsulated perfume.

[00263] In some embodiments, the consumer care composition is in powder form. In some of these embodiments, the powdered consumer care composition has one or more of the following characteristics: a) comprises from 2% by weight to 65% by weight of a surfactant, based on the total weight of the consumer care composition; b) It is in the form of a microcapsule powder; and c) comprises a perfume powder different from any perfume comprised by microparticles.

[00264] In modalities where the plurality of microparticles comprises encapsulated cores containing perfume compounds, the care composition Petition 870250080325, dated 08 / 09 / 2025, page 92 / 125 82 / 97 with the consumer understanding that these microparticles can be used in various perfumed consumer products, such as products belonging to fine fragrances or functional perfumery. Functional perfumery includes personal care products, including hair products, body cleansing products, skin care products, hygiene products, as well as household care products, including laundry care products, surface care products and air care products.The term "scented consumer product" broadly refers to any consumer product that is expected to provide, among other benefits, a scented effect on the surface to which it is applied, including, but not limited to, skin, hair, textiles, paper, countertops, sinks, toilets, floors, furniture or other household surfaces, or in the air, for example, in the case of an air freshener, a deodorizer, a candle, a reed diffuser and the like.

[00265] These perfumed consumer products may contain any other ingredients commonly used in the industry. The methods of formulating perfume-containing microcapsules are such products that are also well known and can be used to develop formulations of such products containing microparticles of the present disclosure.

[00266] Non-limiting examples of suitable perfumed consumer products include a perfume, such as a fine perfume, a cologne, an aftershave lotion, a body splash, a fabric care product, such as a liquid or solid detergent, tablets and single dose (single or multiple chambers), a fabric softener, a dryer sheet, a fabric refresher, an ironing water, a bleach, a hair care product, such as a shampoo, a hair conditioner, a coloring preparation or a hairspray, a cosmetic preparation, such as a vanishing cream, a body lotion or a deodorant or antiperspirant, or a skin care product, such as a perfumed soap, a bath or shower mousse, a body wash, an oil or gel, bath salts, or a hygiene product, an air care product, such as an air freshener or a ready-to-use powder air freshener, Petition 870250080325, dated 08 / 09 / 2025, page 93 / 125 83 / 97 or a household care product, such as multi-purpose cleaners, liquid or powder dishwashing products or tablets, toilet cleaners, or products for cleaning various surfaces, for example, sprays and wipes intended for the treatment or refreshing of textiles or hard surfaces such as floors, tiles and stone, or a hygiene product such as sanitary napkins, diapers or toilet paper.

[00267] In some embodiments, the consumer care composition comprises: an active personal care base and a plurality of microparticles in accordance with any of the embodiments set out herein, wherein the consumer care composition is in the form of a personal care product.

[00268] Any suitable personal care active base or combination of such materials may be used. Such materials are well known to the skilled person and are extensively discussed in the relevant patent literature. Non-limiting examples of a consumer care active base include surfactants, oils, hydrophobic solvents, hydrophilic solvents, water and the like, as well as auxiliary agents such as bleaching agents, buffering agents, builders, soil-releasing or suspending polymers, granular enzyme particles, corrosion inhibitors, antifoaming agents, damp suppressants, colorants, fillers and mixtures thereof.

[00269] In some embodiments, the personal care product is a hair care product, such as a shampoo, a hair conditioner, a coloring preparation or a hair spray, a cosmetic preparation, such as a vanishing cream, a body lotion or a deodorant or antiperspirant, or a skin care product, such as a perfumed soap, a shower or bath mousse, a liquid soap, an oil or gel, bath salts or a hygiene product.

[00270] In some embodiments, the consumer care composition comprises: an active home care base and a plurality of microparticles in accordance with any of the embodiments set forth herein, Petition 870250080325, dated 08 / 09 / 2025, page 94 / 125 84 / 97 where the consumer care composition is in the form of a home care product.

[00271] Any active base suitable for household care or combination of such materials may be used. Such materials are well known to the skilled person and are widely discussed in the relevant patent literature. Non-limiting examples of a consumer care active base include surfactants, oils, hydrophobic solvents, hydrophilic solvents, water and the like, as well as auxiliary agents such as bleaching agents, buffering agents, builders, soil release or suspension polymers, granular enzymatic particles, corrosion inhibitors, antifoaming agents, soothing agents, colorants, fillers and mixtures thereof.

[00272] In some embodiments, the household care product is an air care product, such as an air purifier or a ready-to-use powder air purifier, or a household care product, such as multi-purpose cleaners, liquid or electric dishwashing products or tablets, bathroom cleaners or products for cleaning various surfaces, for example, sprays and wipes intended for treating or refreshing clothes or hard surfaces such as floors, tiles and stones, or a hygiene product, such as sanitary napkins, diapers or toilet paper.

[00273] In some embodiments, the consumer care composition comprises a plurality of microparticles in an amount ranging from 0.1% by weight to 15% by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition.

[00274] The consumer care composition may have any suitable pH. For example, in some embodiments, the consumer care composition has a pH of less than 7. In some other embodiments, the consumer care product has a pH of at least 7. fabric softener

[00275] In some modalities, the composition of consumer care Petition 870250080325, dated 08 / 09 / 2025, page 95 / 125 85 / 97 is in the form of a fabric softener composition. In some of these embodiments, the consumer care composition comprises an active fabric softener base and a plurality of microparticles according to any of the embodiments set forth above.

[00276] Any suitable active base for fabric softener may be used. For example, in some embodiments, the active base for fabric softener includes quaternary dialkyl ammonium salts, quaternary dialkyl ammonium ester salts, 1,2-dioleoyl-3-trimethylammonium propane, triethanolamine quaternary salts, silicones and mixtures thereof, as well as various surfactants, hydrophilic organic solvents and water. In some embodiments, the consumer care composition comprises the active base for fabric softener in an amount that is in the range of 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises a plurality of microparticles in an amount ranging from 0.1% by weight to 15% by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition.In some applications, the consumer care composition includes non-encapsulated fragrance compounds. LIQUID DETERGENT

[00277] In some embodiments, the consumer care composition is in the form of a liquid detergent composition. In some of these embodiments, the consumer care composition comprises a liquid detergent active base and a plurality of microparticles according to any of the embodiments set forth above.

[00278] Any suitable liquid detergent active base may be used. For example, in some embodiments, the liquid detergent active base includes anionic surfactants such as alkylbenzenesulfonate (ABS), secondary alkyl sulfonate (SAS), primary alcohol sulfate (PAS), lauryl ether sulfate (LES), methyl ester alkyl sulfonate (MES), and nonionic surfactants such as alkyl amines, alkanamides, poly(ethylene glycol) fatty alcohol ethers, and alcohol ethoxylates. Petition 870250080325, dated 08 / 09 / 2025, page 96 / 125 86 / 97 fatty acid (FAE), copolymers of ethylene oxide (EO) and propylene oxide (PO), amine oxides, alkyl polyglycosides, alkyl polyglycosamides, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the active liquid detergent base in an amount ranging from 85% by weight to 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises a plurality of microparticles in an amount ranging from 0.1% by weight to 15% by weight, or from 0.2% by weight to 5% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises non-encapsulated perfume compounds. SOLID DETERGENT

[00279] In some embodiments, the consumer care composition is in the form of a solid detergent composition. In some of these embodiments, the consumer care composition comprises a solid detergent active base and a plurality of microparticles according to any of the embodiments set forth above.

[00280] Any suitable solid detergent active base may be used. For example, in some embodiments, the solid detergent active base includes anionic surfactants such as alkylbenzenesulfonate (ABS), secondary alkyl sulfonate (SAS), primary alcohol sulfate (PAS), lauryl ether sulfate (LES), methyl ester sulfonate (MES), and nonionic surfactants such as alkyl amines, alkanamides, poly(ethylene glycol) fatty alcohol ether, fatty alcohol ethoxylate (FAE), ethylene oxide (EO) and propylene oxide (PO) copolymers, amine oxides, alkyl polyglycosides, alkyl polyglycosamides, as well as various surfactants, hydrophilic organic solvents, water, and fatty acid carboxylates. In some embodiments, the consumer care composition comprises the active solid detergent base in an amount ranging from 85% by weight to 99.95% by weight, based on the total weight of the consumer care composition. Petition 870250080325, dated 08 / 09 / 2025, page 97 / 125 In embodiments 87 / 97, ​​the consumer care composition comprises a plurality of microparticles in an amount ranging from 0.1% by weight to 15% by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises non-encapsulated perfume compounds. Shampoo or Shower Gel

[00281] In some embodiments, the consumer care composition is in the form of a shampoo or shower gel composition. In some of these embodiments, the consumer care composition comprises an active base of shampoo or shower gel and a plurality of microparticles according to any of the embodiments set forth above.

[00282] Any suitable shampoo or shower gel active base may be used. For example, in some embodiments, the shampoo or shower gel active base includes anionic surfactants such as sodium alkyl ether sulfate, ammonium alkyl ether sulfates, alkylamphoacetate, cocamidopropyl betaine, MEA cocamide, alkylglycosides and amino acid-based surfactants and mixtures thereof, as well as various surfactants, hydrophilic organic solvents and water. In some embodiments, the consumer care composition comprises the shampoo or shower gel active base in an amount that is in the range of 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition.In some embodiments, the consumer care composition comprises a plurality of microparticles in an amount ranging from 0.1% by weight to 15% by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises non-encapsulated perfume compounds. Rinse-out conditioner

[00283] In some embodiments, the consumer care composition is in the form of a rinse-out conditioner composition. In some of these Petition 870250080325, dated 08 / 09 / 2025, page 98 / 125 88 / 97 modalities, the consumer care composition comprises an active base of rinse-out conditioner and a plurality of microparticles according to any of the modalities established above.

[00284] Any suitable rinse-out conditioner active base may be used. For example, in some embodiments, the rinse-out conditioner active base includes cetyltrimonium chloride, stearyl trimone chloride, benzalkonium chloride, behentrimonium chloride, and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the rinse-out conditioner active base in an amount ranging from 85% by weight to 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises a plurality of microparticles in an amount ranging from 0.1% by weight to 15% by weight, or from 0.2% by weight to 5% by weight, based on the total weight of the consumer care composition.In some applications, the consumer care composition includes non-encapsulated fragrance compounds. SOLID FRAUD ENHANCER

[00285] In some embodiments, the consumer care composition is in the form of a solid essence enhancer composition. In some of these embodiments, the consumer care composition comprises a solid base of solid essence enhancer and a plurality of microparticles according to any of the embodiments set forth above.

[00286] Any suitable solid fragrance enhancer active base may be used. For example, in some embodiments, the active base of the solid fragrance enhancer includes urea, sodium chloride, sodium sulfate, sodium acetate, zeolite, sodium carbonate, sodium bicarbonate, clay, talc, calcium carbonate, magnesium sulfate, gypsum, calcium sulfate, magnesium oxide, zinc oxide, titanium dioxide, calcium chloride, potassium chloride, magnesium chloride, zinc chloride, saccharides, such as sucrose, mono-, di- and polysaccharides and derivatives, such as Petition 870250080325, dated 08 / 09 / 2025, page 99 / 125 89 / 97 such as starch, cellulose, methylcellulose, ethylcellulose, propylcellulose, polyols / sugar alcohols such as sorbitol, maltitol, xylitol, erythritol and isomalt, PEG, PVP, citric acid or any water-soluble solid acid, fatty alcohols or fatty acids and mixtures thereof, as well as various surfactants, hydrophilic organic solvents and water. In some embodiments, the consumer care composition comprises the solid base of solid fragrance enhancer in an amount that is in the range of 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises a plurality of microparticles in an amount ranging from 0.1% by weight to 15% by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition.In some applications, the consumer care composition includes non-encapsulated fragrance compounds. Liquid Fragrance Enhancer

[00287] In some embodiments, the consumer care composition is in the form of a liquid essence enhancer composition. In some of these embodiments, the consumer care composition comprises an active base of liquid essence enhancer and a plurality of microparticles according to any of the embodiments set forth above.

[00288] Any suitable liquid fragrance enhancer active base may be used. For example, in some embodiments, the liquid fragrance enhancer active base includes ethoxylated aliphatic alcohols, POE / PPG ethers (polyoxyethylene and polyoxypropylene), mono- and polyglyceryl esters, sucrose ester compounds, polyoxyethylene hydroxy esters, alkyl polyglycosides, amine oxides, alcohols, salts and esters of carboxylic acids, salts and esters of hydroxyl carboxylic acids, fatty acids, fatty acid salts, glycerol fatty acids, and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the active liquid fragrance booster base in an amount ranging from 85% by weight to 99.95% by weight, based on the total weight of the consumer care composition. Petition 870250080325, dated 09 / 08 / 2025, pp. 100 / 125 90 / 97 consumer. In some embodiments, the consumer care composition comprises a plurality of microparticles in an amount ranging from 0.1% by weight to 15% by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises non-encapsulated perfume compounds. HAIR DYE

[00289] In some embodiments, the consumer care composition is in the form of a hair dye composition. In some of these embodiments, the consumer care composition comprises an active base of hair dye and a plurality of microparticles according to any of the embodiments set forth above.

[00290] Any suitable hair dye active base may be used. For example, in some embodiments, the hair dye active base includes oxidizing agents, an alkaline agent, dye precursors, coupling agents, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the hair dye active base in an amount ranging from 85% by weight to 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises a plurality of microparticles in an amount ranging from 0.1% by weight to 15% by weight, or from 0.2% by weight to 5% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises non-encapsulated perfume compounds. FRAGRANCE COMPOSITION

[00291] In some embodiments, the consumer care composition is in the form of a perfuming composition. In some of these embodiments, the consumer care composition comprises perfume compounds, ethanol, and a plurality of microparticles according to any of the Petition 870250080325, dated 08 / 09 / 2025, pages 101 / 125 91 / 97 embodiments established above. In some embodiments, the consumer care composition comprises a plurality of microparticles in an amount ranging from 0.1% by weight to 30% by weight, or from 0.2% by weight to 20% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, perfume compounds are present in an amount ranging from 0% by weight to 40% by weight, or from 3% by weight to 40% by weight, based on the total weight of the consumer care composition. In some embodiments, ethanol is present in an amount ranging from 20% by weight to 90% by weight, or from 40% by weight to 90% by weight, based on the total weight of the consumer care composition. EXAMPLES

[00292] To further illustrate this invention, the following examples are included. The examples, of course, should not be interpreted as specifically limiting the invention. Variations of these examples within the scope of the claims are within the competence of a person skilled in the art and are considered to be within the scope of the invention as described and claimed herein. The reader will recognize that a skilled craftsman, armed with the present disclosure and skilled in the art, has the ability to prepare and use the invention without exhaustive examples. EXAMPLE 1 - PREPARATION OF SPIRULINA PROTEIN-ENRICHED POWDER

[00293] A 5% w / w aqueous solution (deionized water) of spirulina (Esprit Bio, France) was prepared and stirred for 30 minutes to ensure proper hydration. An ultrasound treatment was applied using an ultrasound probe (100%, 50 W, 20 kHz, Vibracell, Sonics & Materials Inc., Newtown, Connecticut, USA) immersed in the solution under stirring for 30 minutes to break down all spirulina cells and release as much protein as possible. The solution was then adjusted to pH 8 with 1M NaOH and centrifuged at 4500 rpm for 15 min. The supernatant was collected and Petition 870250080325, dated 08 / 09 / 2025, pages 102 / 125 92 / 97 was neutralized with 1 M HCl to pH 4 (isoelectric point of the spirulina protein). This solution was then centrifuged at 4500 rpm for 15 minutes and the precipitate was collected. The precipitate was resolubilized in deionized water and freeze-dried.

[00294] The product was then characterized and compared with the initial product. Aqueous solutions (deionized water) of both commercial spirulina and spirulina protein-enriched solutions were prepared and adjusted to different pH. Samples were centrifuged at 4500 rpm for 15 minutes to remove insoluble particles. A zeta potential measurement and a TGA measurement of the supernatants were performed to determine the charges and solubility of the products. EXAMPLE 2 - PREPARATION OF FLUID PASTE FOR ALGAE-BASED TEXTURIZER (TYPE 1)

[00295] A 5% w / w aqueous solution of enriched spirulina protein was prepared and the pH adjusted to pH 2.0 with 1M HCl and stirred for 30 minutes to ensure proper hydration of the product. This solution was then centrifuged at 4500 rpm for 15 minutes and the supernatant collected and characterized to determine the dry matter content. A 5% w / w aqueous solution of gum arabic (Spraygum AA, Nexira) was prepared and the pH adjusted to pH 2.5 with 1M HCl and stirred for 30 minutes to ensure proper hydration of the product.

[00296] Then, 8.93 g of spirulina supernatant were mixed with 0.57 g of gum arabic solution and 10.50 g of deionized water in a container and homogenized with magnetic stirring. The pH of the mixture was adjusted with 1M NaOH from 2.8 to 3.6 according to the desired texture. Then, 40U of transglutaminase per gram of spirulina protein were added to the mixture under stirring and left to react overnight. Figure 1 shows a micrograph of the particles formed. EXAMPLE 3 - PREPARATION OF FLUID PASTE FOR ALGAE-BASED TEXTURIZER (TYPE 2)

[00297] A 5% w / w aqueous solution of spirulina was prepared and left to stand under agitation for 30 minutes to ensure proper hydration of the product. A 5% w / w aqueous solution of wheat protein (Naturalys W, Roquette) was Petition 870250080325, dated 08 / 09 / 2025, pages 103 / 125 93 / 97 prepared and left under agitation for 30 minutes for good hydration of the product. These solutions were then centrifuged at 4500 rpm for 15 minutes and the supernatant collected and characterized for determination of dry matter content.

[00298] Then, 11.76 g of spirulina supernatant were mixed with 8.00 g of wheat protein solution and 10.24 g of deionized water in a container and homogenized with magnetic stirring. The pH of the mixture was adjusted with 1M HCl to around pH 3.75 according to the desired texture. 40U of transglutaminase per gram of spirulina protein were added to the mixture under stirring and left to react overnight. Figure 2 shows a micrograph of the particles formed. EXAMPLE 4 - PREPARATION OF FLUID PASTE FOR ALGAE-BASED TEXTURIZER (TYPE 2)

[00299] A 5% w / w aqueous solution of spirulina was prepared and stirred for 30 minutes to ensure proper hydration of the product. A 5% w / w aqueous solution of wheat protein (Naturalys W, Roquette) was prepared and stirred for 30 minutes to ensure proper hydration of the product. These solutions were then centrifuged at 4500 rpm for 15 minutes, and the supernatant was collected and characterized to determine the dry matter content.

[00300] 2.94 g of spirulina supernatant were mixed with 20.0 g of wheat protein solution and 7.06 g of deionized water in a container and homogenized with magnetic stirring. The pH of the mixture was adjusted with 1M HCl to around pH 4.0 according to the desired texture. 40 U of transglutaminase per gram of spirulina protein were added to the mixture under stirring and left to react overnight. Figure 3 shows a micrograph of the particles formed. EXAMPLE 5 - PREPARATION OF FLUID PASTE FOR ALGAE-BASED TEXTURIZER (TYPE 2)

[00301] A 5% w / w aqueous solution of spirulina was prepared and the pH adjusted to pH 4.0 and left under agitation for 30 minutes for good hydration of the product. A 5% w / w aqueous solution of wheat protein (Naturalys W, Roquette) was prepared and the pH adjusted to pH 4.0 and left under agitation for 30 minutes for good hydration of the product. These solutions were then centrifuged. Petition 870250080325, dated 08 / 09 / 2025, pages 104 / 125 94 / 97 at 4500 rpm for 15 minutes and the supernatant collected and characterized for determination of dry matter content.

[00302] Then, 4.41 g of spirulina supernatant were mixed with 4.41 g of wheat protein solution and 6.18 g of deionized water in a container and homogenized with magnetic stirring. The pH of the mixture was adjusted with 1M NaOH to around pH 5.2 according to the desired texture. 40U of transglutaminase per gram of spirulina protein are added to the mixture under stirring and left to react overnight. Figure 4 shows a micrograph of the particles formed. EXAMPLE 6 - SPRAY DRYING

[00303] The microparticle fluid pastes of Examples 2, 3, 4 and 5 were spray-dried using conventional spray-drying techniques to obtain a spray-dried solid of each of the four different microparticles. EXAMPLE 7 - PREPARATION OF ALGAE-BASED MICROCAPSULE FLUID PASTE

[00304] A 5% w / w aqueous solution of enriched spirulina protein was prepared and the pH adjusted to pH 2.0 with 1M HCl and stirred for 30 minutes to ensure proper hydration of the product. This solution was then centrifuged at 4500 rpm for 15 minutes and the supernatant collected and characterized to determine the dry matter content. A 5% w / w aqueous solution of gum arabic (Spraygum AA, Nexira) was prepared and the pH adjusted to pH 2.5 with 1M HCl and stirred for 30 minutes to ensure proper hydration of the product.

[00305] Then, 8.93 g of spirulina supernatant were mixed with 0.57 g of gum arabic solution and 10.50 g of deionized water in a container and homogenized with magnetic stirring. 0.2 g of Freshpop H was added to the mixture and dispersed with an Ultraturax at 10000 rpm to achieve the appropriate size range. The pH of the mixture was adjusted with 1M NaOH under stirring to pH 3.0. 40 U of transglutaminase per gram of spirulina protein were added to the mixture under stirring and left to react overnight. Figure 5 shows a micrograph of the particles formed. EXAMPLE 8 - PREPARATION OF THE PRECIPITATE - WHEAT / CHLORELLA Petition 870250080325, dated 08 / 09 / 2025, pages 105 / 125 95 / 97

[00306] Aqueous solutions of two different plant proteins, wheat gluten isolate and commercially available golden chlorella enriched powder, were prepared at concentrations of 2% and 5%, respectively. The solutions were stirred for 2 hours and left overnight in the refrigerator to allow for good protein hydration. The solutions were then centrifuged at 4500 rpm for 15 minutes and the supernatant was removed. The soluble protein content determined by TGA is approximately 1.6% for wheat gluten and 0.7% for golden chlorella protein. The solutions were mixed in the proportions R=1 wheat / golden chlorella and R=2 wheat / golden chlorella at native pH with final pH Mixture of 5.3 and 5.2 and total biopolymer concentrations of 0.76% and 1.16%, respectively. The solutions were stirred at 500 rpm and analyzed by microscopy, Zeta sizing, and TGA after 2 hours. Figure 6 shows a micrograph of the particles formed when R = 1.Figure 7 shows a micrograph of the particles formed when R = 2. EXAMPLE 9 - PREPARATION OF PRECIPITATE - CANOLA / CHLORELLA

[00307] Aqueous solutions of two different plant proteins, canola protein isolate and commercially available golden chlorella enriched powder, were prepared at concentrations of 2% and 5%, respectively. The solutions were stirred for 2 hours and left overnight in the refrigerator to allow for good protein hydration. The solutions were then centrifuged at 4500 rpm for 15 minutes and the supernatant was removed. The pH was adjusted to pH 2 with 0.1M HCl and the soluble protein content determined: 1.75% for the canola protein isolate and 0.7% for the golden chlorella protein. The solutions were mixed at a ratio R=2.6 canola / golden chlorella. The final pH is approximately 2.04 with a total biopolymer concentration of 1.2%. At this pH, both protein solutions are positively charged; therefore, no interaction occurs. The pH is slowly increased to a final pH of 5.4.The solution was observed by microscopy at different pH values; precipitate formation occurred only at the final pH. Figure 8 shows a micrograph at 20x magnification of the particles formed. EXAMPLE 10 - PREPARATION OF MICROPARTICLES - WHEAT / CHLORELLA Petition 870250080325, dated 08 / 09 / 2025, pages 106 / 125 96 / 97 WITH OIL

[00308] Aqueous solutions of two different plant proteins, wheat gluten isolate and commercially available golden chlorella enriched powder, were prepared at concentrations of 2% and 5%, respectively. The solutions were stirred for 2 hours and left overnight in the refrigerator to allow for good protein hydration. The samples were centrifuged at 4500 rpm for 15 minutes; the supernatant was then removed. 5 g of NEOBEE were added to 50 g of wheat gluten isolate supernatant with a dispersible colloidal protein content of 1.59% and emulsified for 1 minute. The resulting emulsion was analyzed by microscopy; a polydisperse emulsion was obtained. 50 g of golden chlorella dispersion with a total soluble protein content of 0.7% were added under stirring with a laboratory egg. Stirring occurred for 30 minutes.40U per gram of transglutaminase protein was added to the solutions, corresponding to 0.464 g of enzyme for 1.1% total protein. The mixture was kept at 40 °C for 3 hours and stirred overnight at room temperature. A 30-minute inactivation step at 80 °C was performed the following day. The resulting capsules appear to be stable over time. The golden chlorella protein is adsorbed onto the membrane surface of isolated wheat gluten particles. Figure 9 shows a micrograph of the particles in the presence of the enzyme. Figure 10 shows a micrograph of the particles after enzyme inactivation at 80 °C. Figure 11 shows a micrograph of the particles 7 days after inactivation. EXAMPLE 11 - PREPARATION OF MICROPARTICLES - WHEAT / CHLORELLA WITH OIL

[00309] This example follows the same preparation steps as Example 10, but with a lower oil content in order to obtain a more monodisperse emulsion: Oil at 1.66% is emulsified in a 0.79% wheat gluten isolate solution. The emulsion shows smaller droplet size and greater monodispersity. A golden chlorella solution is added at a protein content of 0.31% under stirring and allowed to interact. 40U Transglutaminase per g of protein are added and allowed to react for 3 hours. The entire solution is kept under Petition 870250080325, dated 08 / 09 / 2025, pages 107 / 125 97 / 97 constant agitation overnight at room temperature and inactivated the following day at 80 °C for 30 minutes. Figure 12 shows a micrograph of the particles after enzymatic inactivation. Petition 870250080325, dated 08 / 09 / 2025, pages 108 / 125

Claims

1 / 4 CLAIMS 1. Microparticle characterized by comprising an algae protein extract.

2. Microparticle, according to claim 1, characterized in that the algae protein extract is an algae protein concentrate or an algae protein isolate.

3. Microparticle, according to claim 1 or 2, characterized in that the algae protein extract is an extract of a microalga, such as an extract of a cyanobacterium.

4. Microparticle, according to claim 3, characterized in that the algae protein extract is an extract of a cyanobacterium, such as a spirulina extract, chlorella or a combination thereof.

5. Microparticle, according to claim 1 or 2, characterized in that the algae protein extract is an extract of a macroalga, such as an extract of a marine algae.

6. Microparticle, according to any one of claims 1 to 5, characterized in that the algae protein comprises from 10% by weight to 99% by weight, or from 20% by weight to 95% by weight, of the microparticle, based on the total weight of the microparticle.

7. Microparticle, according to any one of claims 1 to 6, characterized by additionally comprising a biopolymer.

8. Microparticle, according to claim 7, characterized in that the biopolymer is a polysaccharide, a vegetable protein, or a combination thereof.

9. Microparticle, according to any one of claims 1 to 8, characterized in that the microparticle is a coacervate or a precipitate.

10. Microparticle, according to any one of claims 1 to 9, characterized in that the microparticle is a core-shell microcapsule with a core encapsulated by a shell.

11. Microparticle, according to claim 10, characterized in that the core comprises a hydrophobic material and the shell comprises algae protein extract and, if present, biopolymer.

12. Microparticle, according to claim 11, characterized in that the hydrophobic material comprises a flavor compound, an aroma compound, a fragrance compound, or any combination thereof.

13. Microparticle, according to any one of claims 1 to 12, characterized in that the algae protein extract and, if present, the biopolymer are cross-linked.

14. Microparticle, of any one of claims 10 to 13, characterized in that the casing comprises a polyfunctional polymer, such as a polyisocyanate, a polymaleic anhydride, a polyacid chloride, a polyepoxide, a polyacrylate, a polyalkoxysilane, a melamine-based resin or any mixture thereof.

15. Microparticle, according to claim 14, characterized in that the polyfunctional polymer is formed by the polymerization of polyfunctional monomers, such as alcohols, amines, phenols, thiols or any mixtures thereof.

16. Process for preparing a microparticle, as defined in any one of claims 1 to 15, the process characterized by comprising: (a) preparing an aqueous medium comprising algal protein extract and, if present, the biopolymer in dissolved form; (b) optionally, introducing the hydrophobic material and forming an emulsion or a suspension of the hydrophobic material in the aqueous medium; (c) forming a plurality of microparticles in the aqueous medium to form a fluid paste, wherein the microparticles are in the form of precipitates (when no hydrophobic material is introduced) or core-shell coacervates (when a hydrophobic material is introduced); (d) optionally, crosslinking the algal protein extract and, if present, the biopolymer; and (e) optionally, dry the fluid paste to form a powder comprising the microparticles, for example, using drying techniques such as drying by Petition 870250080325, dated 08 / 09 / 2025, page.110 / 125 3 / 4 spray drying, freeze drying, vacuum drying, fluidized bed drying, lyophilization and similar methods.

17. Use of a plurality of microparticles, as defined in any one of claims 1 to 15, characterized in that it enhances the flavor of an ingestible composition.

18. Method for improving the taste of an ingestible composition, the method characterized by comprising introducing into the ingestible composition a plurality of microparticles, as defined in any one of claims 1 to 15.

19. Use according to claim 17, or method according to claim 18, characterized by enhancing a flavor comprising: (a) intensifying the mouthfeel; (b) intensifying a texture; (c) intensifying perceived creaminess; (d) intensifying perceived fat; (e) intensifying perceived juiciness; or any combination thereof.

20. Ingestible composition characterized by comprising a plurality of microparticles, as defined in any one of claims 1 to 15.

21. Ingestible composition, according to claim 20, characterized in that the ingestible composition is in the form of a food product or a beverage.

22. Ingestible composition, according to claim 20 or 21, characterized in that at least a portion of the plurality of microparticles are core-shell microcapsules with a core encapsulated by a shell, wherein the core comprises a hydrophobic material comprising a flavor compound, an aroma compound, or a combination thereof.

23. Use of a plurality of microparticles, as defined in any one of claims 1 to 15, characterized in that it enhances the fragrance of a consumer care composition.

24. Method for enhancing the fragrance of a consumer care composition, the method characterized by comprising introducing into the consumer care composition a plurality of microparticles, as defined in any one of claims 1 to 15. Petition 870250080325, dated 08 / 09 / 2025, pp. 111 / 125 4 / 4 25. Use according to claim 23, or method according to claim 24, characterized in that the plurality of microparticles comprise core-shell microcapsules with a core encapsulated by a shell, wherein the core comprises a fragrance compound.

26. Consumer care composition characterized by comprising a plurality of microparticles, as defined in any one of claims 1 to 15.

27. Consumer care composition according to claim 26, characterized in that the consumer care composition is in the form of a household cleaning product, a commercial cleaning product, a dishwashing detergent, a laundry detergent, a fabric softener, a fragrance enhancer, a shower gel, a shampoo, a hair conditioner, a styling product, a skin care product, a cosmetic product, a deodorant, an antiperspirant or a self-tanning product.

28. Consumer care composition, according to claim 26 or 27, characterized in that at least a portion of the plurality of microparticles are core-shell microcapsules with a core encapsulated by a shell, wherein the core comprises a hydrophobic material comprising a fragrance compound. Petition 870250080325, dated 08 / 09 / 2025, pp. 112 / 125

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